If it’s an escape to the Mediterranean you are after, serve your guests a twist on a classic Caldo Verde and warm up to this hearty Portuguese inspired seafood stew.
My husband is of Portuguese decent and I first tried this soup at one of his cousin’s weddings. I instantly liked the unique flavour. Not only do you get the smokiness of the chorizo sausage, you also get the earthiness of the kale and greens. This soup is sure to get your guests talking! Take it up a notch and add some seafood. This hearty and satisfying stew serves as a great starter or even as the main dish!
I hope you try my recipe – warm up your family and friends and bring them to the Mediterranean at your next dinner party!
Portuguese Style Rustic Seafood Stew
1/4 cup extra-virgin olive oil, plus extra for serving
1 large onion, chopped
4 garlic cloves, crushed
1 each carrot and stalk celery, chopped
4 (1.5 lbs) Yukon gold potatoes, peeled and chopped to 1 inch pieces
1 pound chorizo sausage, sliced thickly
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
1 cup dry white wine
8 cups chicken broth
1/2 bunch kale, chopped (tough ribs removed)
1/2 bunch swiss chard, trimmed
Sea salt and freshly ground black pepper
600g cleaned mussels in the shell
400g cooked and peeled tiger prawns, thawed if frozen
400g mixed seafood such as squid, scallops, thawed if frozen
Rustic crusty bread, for serving
Heat the oil in a heavy 6-quart pot over medium flame. Add the onions, carrot, celery, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the white wine to deglaze the pot and let the alcohol vapourize for a minute. Then pour in the chicken broth and bring up to a simmer. Cover and simmer for 10 minutes until the potatoes are nearly tender.
Uncover the pot and add the mussels; simmer, covered, for 2 minutes until the mussels open. Add the rest of the seafood and the kale and swiss chard and continue to cook for another 5 minutes, stirring occasionally, until the seafood is cooked through (Do not cook the seafood for too long or it will become tough).
SERVINGS 5 to 6 | PREP & COOK TIME 30 min or less
Food Styling & Photography by: Julie Miguel