Brothy Portuguese Fish Stew with Smoky Chorizo
If you're a seafood lover, prepare yourself! 🙌🏻 This rustic Portuguese fish stew is the kind of dinner that tastes like you spent all day cooking, but you didn't. It's cozy, a little fancy, and loaded with the most incredible chorizo-infused broth. Don't skip the crusty bread—you'll want every last drop.
Servings: 4 dinner portions or 5-6 smaller servings
Calories: 522kcal
Equipment
Ingredients
For the Soup
- 2 Tbsp extra virgin olive oil
- 6 oz chorizo or linguiça, cut diagonally into ¼-inch-thick slices
- 1 medium sweet onion, finely chopped
- 1 large leek, halved and thinly sliced
- 3 medium Yukon gold potatoes, about 1½ cups, cut into ½-inch pieces
- 3 cloves of garlic, finely chopped
- 1 Tbsp tomato paste
- 1 tsp smoked paprika
- ⅓ cup dry white wine
- 1 (14.5-oz) can diced tomatoes
- 3 cups fish stock, though chicken broth or even clam juice would work — a combination is fine too
- Generous pinch of saffron threads
- 3 sprigs fresh oregano
- 1 dried bay leaf
For the Fish
- 1½ lbs striped bass, sea bass, halibut, cod, or haddock (*use any firm white fish, skin removed)
- Kosher salt
- Freshly ground black pepper
- 1 medium lime, zested, then cut into wedges for serving
For Serving
- Fresh flat-leaf parsley, cilantro, or thinly sliced scallions (use whatever you’ve got!)
- Crusty bread
Instructions
- Brown the chorizo. Heat 2 Tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until light browned and the edges crisp, 2-3 minutes. Use a slotted spoon to transfer the sausage to a plate (leave the rendered fat in the pot).
- Sauté the aromatics. Reduce the heat to medium. Add the onion, leek, and potatoes to the pot and season with a pinch of Kosher salt. Cook, stirring occasionally, until the onions and leeks are soft and the potatoes are starting to turn tender, 8-10 minutes. (If the pot looks dry at any point, drizzle in a touch more olive oil.)
- Bloom the garlic and spices. Add the garlic, tomato paste, and smoked paprika. Stir constantly until fragrant and the tomato paste deepens slightly in color, 1-2 minutes.
- Deglaze with wine. Pour in ⅓ cup dry white wine and scrape up any browned bits from the bottom of the pot. Simmer until slightly reduced, about 1-2 minutes.
- Build the broth. Stir in the diced tomatoes, then return the chorizo (plus any accumulated juices) to the pot. Add the fish stock (or broth/clam juice), saffron threads, oregano sprigs, and bay leaf. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook until the broth is flavorful and slightly reduced, 4-5 minutes.
- Season the fish. While the soup simmers, pat the fish dry, then season with 1 tsp kosher salt, ¼ tsp freshly ground black pepper, and fresh lime zest.
- Cook the fish gently. Nestle the fish into the simmering soup in an even layer. Cover with a tight-fitting lid and cook until the fish is opaque and flakes easily, 5-7 minutes, depending on thickness. (Avoid stirring—just gently press pieces under the liquid if needed so they cook evenly.)
- Finish + serve. Remove and discard the oregano and bay leaf. Taste the broth and adjust seasoning with more salt and pepper as needed. Ladle into shallow bowls, drizzle with a little good olive oil, and garnish with parsley, cilantro, or sliced scallions. Serve hot with crusty bread and lime wedges for squeezing. Enjoy!
Notes
- Optional seafood add-ins: Add mussels, clams, or shrimp 5–7 minutes before serving. Cover and steam until shells open and shrimp are just cooked through. Discard any unopened shellfish.
- Chef notes: Use thicker fish pieces—they cook more evenly and hold their shape. Yukon Gold potatoes don’t need peeling; peel russets before using.
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Fish may break up slightly, but flavor remains excellent. Do not freeze.
- Reheating: Warm gently over low heat until just heated through. Do not boil, as this can overcook the fish.
Nutrition
Calories: 522kcal | Carbohydrates: 37g | Protein: 45g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 727mg | Potassium: 1638mg | Fiber: 5g | Sugar: 7g | Vitamin A: 932IU | Vitamin C: 40mg | Calcium: 153mg | Iron: 4mg
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