Monday, September 21, 2009

Portuguese Fisherman's Soup

Great soup for fall ,ok today is may be little warm for soup but believe me next week will be great for eating this hearty soup with toasted bread.Looks like a lot of job to make this great peasant dish but mostly spices

2 red potatoes, cut into eighths
1 medium carrot, peeled and chopped
1/2 onion, chopped
2 ounces linguica, chorizo OR reduced-fat kielbasa, sliced (or any kind of cured meat)
2 garlic cloves, minced
1/2 pound tomatoes, chopped
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed (you can find chep sahhron at Safeway)
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 littleneck clams, scrubbed
8 mussels, scrubbed and debearded
1/4 pound medium shrimp, peeled and deveined
1/4 pound cod fillet (kinda hard to find cod,you can use any kind of fillet fish except salmon or tuna)
1/4 pound sea scallops
1 tablespoon chopped fresh parsley

Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.

Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes

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