This is my family’s favorite seafood dish which I learned from a Portuguese chef many years ago. I make it for Christmas Eve dinner every year. The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese rice.
This recipe is the main dish image page in my; Taste Portugal | 101 easy Portuguese recipes cookbook.
Recipe #47 ————– PORTUGUESE SHELLFISH STEW
1 whole uncooked lobster (chopped into quarters)
1 pound raw, peeled and de-veined Shrimp
1 pound little mussels or little neck clams (washed)
½ pound scallops
½ pound of squid (cut into rings) (optional)
1 small onion (finely chopped)
2 cloves garlic (minced)
¼ cup olive oil
1 cup Vinho Verde or white wine
1 teaspoon salt
1 teaspoon paprika
1 cup chicken broth
2 tablespoon butter
2 tablespoons chopped cilantro (garnish)
Squeeze of lemon juice
Dash of hot sauce (if desired)
Saute the onions and garlic in the olive oil in a large heavy skillet on medium heat for one minute. Add lobster, and saute for a few minutes on low heat. Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.
Add the chicken broth, shrimp, squid, and scallops, cover and cook on medium heat for another 5 minutes or until the clams open.
Add butter and continue cooking for another 5 minutes for the butter to thicken the sauce.
Taste for saltiness and add hot sauce or more seasonings if desired.
Add the chopped cilantro and top with a squeeze of lemon juice before serving.
Serve with rice.
Note: You may substitute chicken broth with 1 chicken bouillon cube and 1 cup water.