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Cape Cod Portuguese Seafood Stew

Cape Cod Portuguese Seafood Stew Recipe

  • ½ cup diced salt pork
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel
  • 1 pound linguiça sausage, cut into 1-inch pieces
  • 2 pounds fingerling potatoes, cut into 1-inch cubes
  • 1 pound Russian kale, trimmed of heavier stems and sliced into thin strips
  • 1½ quarts water
  • 1 tablespoon dry white wine or sherry vinegar
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • Pinch of saffron threads, crumbled
  • 1 tablespoon plus 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds striped bass, sea bass, or other firm-fleshed fish fillets, cut into large chunks
  • 2 dozen littleneck clams (about 2 pounds), soaked in cold water to cover mixed with 1 tablespoon baking soda for 1 hour and drained
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 530kcal (27%)
Total Fat 28g (43%)
Saturated Fat 8g (41%)
Cholesterol 152mg (51%)
Total Carbohydrate 31g
Dietary Fiber 5g
Sugars 3g
Protein 39g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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