Portuguese Seafood Soup - News, Weather, Sports, Toledo, OH

Portuguese Seafood Soup

Portuguese Seafood Soup

1 tablespoon butter 
3/4 cup diced smoked Portuguese chorizo
1 medium sweet onion, sliced
3 cloves of garlic, sliced 
2 cup chopped fresh kale 
4 large Roma tomatoes, cut in wedges
2 Tablespoons of tomato paste 
5 cups fish stock or clam juice 
2 dozen mussels (cleaned and washed) 
1 dozen clams (scrubbed and washed) 
1# small Yukon Gold potatoes, cut in wedges 
1 pound shrimp, peeled
Salt and Pepper (As needed)
Tabasco Sauce (If desired)

In a large stockpot, add butter and chorizo.  Saute until it renders its fat and begins to crisp. Add onion and garlic. Saute until softened and translucent; about 5 minutes. Add potatoes, tomato paste and fish stock. Bring to a boil, reduce heat and simmer for 15 minutes. Add Tabasco and season with salt and pepper, if necessary.

Add the mussels and clams and cook for 5 minutes. Add the tomatoes, shrimp and kale; cook for 3 minutes, or until shrimp have cooked through and mussels and clams have opened. Discard any shellfish haven't opened. Serve immediately with warm bread for dipping.  Serves four.

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