Recipes

Portuguese Seafood Stew

2nd February 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“This is something we eat a lot in Portugal. It’s like a runny seafood paella, but instead of rice, which tends to get overcooked, I use orzo pasta, toasted to improve the texture. Serve it with a shaved fennel salad and some grilled bread rubbed with garlic, oil and salt.”
Leandro Carreira and Hayley Try, chef and restaurant manager, London

Cooking time: 1:45

Serves 4

INGREDIENTS

Stew

2 small fresh squid, cleaned
4 medium scallops
8 medium prawns
500g clams
4 cod cheeks
Extra virgin olive oil
3 red onions
4 bird’s eye chillies
2 fresh tomatoes
1 tin chopped tomatoes
2 tbsp tomato puree
1 tsp crushed black pepper
6 cloves garlic
2 bay leaves
150g orzo pasta
10g fine salt
150g fresh coriander
4 limes, juiced

Salad

2 fennel heads
Extra virgin olive oil
Salt

METHOD

Place the clams in a bowl with cold water and fine salt for 20 minutes. Wash the clams in the same water, then refresh the water and wash twice more. Cover the clams with a wet cloth and place in the fridge.

To make a stock, remove the heads and shells from the prawns and place in a pot with the skirts of the squid and any scallop roe. Add one red onion and two cloves of garlic, chopped, and cover with cold water. Bring to the boil gently and let it simmer for 20 minutes, then leave to rest before straining.

Place 2 red onions, 4 cloves of garlic and the chillies, all chopped, in a pot with some olive oil. Sweat them with the lid on until they have a bit of colour, then add the fresh tomato chopped in large chunks and let it cook for 25 minutes until completely broken down. Then add the tomato puree and the tinned tomatoes and continue cooking for another 20 minutes.

Heat a sauté pan and toast the orzo gently, in small batches, until golden. This stops it from getting overcooked and gives it a good texture.

Wash the fennel and shave finely with a mandoline. Toss in a bowl with olive oil and salt.

Cut the squid into medium pieces, add to the tomato base and cook for two minutes. Add the strained stock and bring to a gentle boil, then add the orzo and cook for 15 minutes or until the orzo is al dente. Add the clams, then the cod cheeks, then the prawns and scallops, and leave to cook for another five minutes.

Season the stew with salt and crushed black pepper, and before serving refresh with chopped coriander and lime juice.

Posted 2nd February 2015

In Recipes

 

Interview: Killian Fox
Photographs: Yousef Eldin