Tuga Pops − Monday, October 17, 2016, 10 Years ago in Seafood Recipes

5 out of 5 with 1 ratings

Rich and Flavorful Shellfish Stew Recipe

Name: Rich and Flavorful Shellfish Stew Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 Servings
Cuisine: Portuguese
Ingredients: 1 uncooked lobster (chopped into quarters); 1 pound of raw, peeled and de-veined shrimp; 1 pound of little mussels or little neck clams (washed); ½ pound of scallops; ½ pound of squid (cut into rings); 1 small onion (finely chopped); 2 cloves of garlic (minced); ¼ cup of olive oil; 1 cup of Vinho Verde or white wine; 1 teaspoon of salt; 1 teaspoon of paprika; 1 cup of chicken broth; 2 tablespoons of butter; 2 tablespoons of chopped coriander; Lemon juice; Dash of hot sauce

Savor our Rich Shellfish Stew, featuring lobster, shrimp, clams, and scallops simmered in garlic and wine—a coastal delight served over rice!

35 min 3 servings Easy Prep time 10 min Cooking Time 25 min

Seafood Recipes

Reviews

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Why you will love this Rich and Flavorful Shellfish Stew Recipe

Dive into the delight of coastal Portuguese cuisine with this Rich and Flavorful Shellfish Stew. Featuring succulent lobster, plump shrimp, and briny clams, all simmered in a savory garlic and wine broth, this dish offers a taste of the sea that's both comforting and indulgent. Perfect for special gatherings or a cozy night in, it's elegantly simple yet packed with flavors that will transport you straight to the shores of Portugal.

Ingredients

1 uncooked lobster (chopped into quarters)1 pound of raw, peeled and de-veined shrimp1 pound of little mussels or little neck clams (washed)½ pound of scallops½ pound of squid (cut into rings)1 small onion (finely chopped)2 cloves of garlic (minced)¼ cup of olive oil1 cup of Vinho Verde or white wine1 teaspoon of salt1 teaspoon of paprika1 cup of chicken broth2 tablespoons of butter2 tablespoons of chopped corianderLemon juiceDash of hot sauce

Equipment:

Large skilletCutting boardKnifeMeasuring cupsMeasuring spoonsWooden spoonLidServing spoon

With all your ingredients and equipment gathered, you are ready to get started!

Directions

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Saute the onions and garlic in olive oil in a large skillet on medium heat for one minute.
Add the lobster, and saute for a few minutes on low heat.
Add the clams, wine, paprika, salt and pepper, cover and let it cook for 5 minutes.
Add chicken broth, shrimp, squid, and scallops, cover and cook on medium heat for another 5 minutes or until the clams open.
Add the butter and continue cooking for another 5 minutes for the butter to thicken the sauce.
Taste for salt and add hot sauce or more seasonings if you wish.
Add chopped coriander and top with a squeeze of lemon juice before serving.
Serve it with rice.

Recipe Tips

•

Ensure that all shellfish are fresh and alive before cooking; discard any mussels or clams that do not close when tapped, as they are likely dead and unsafe to eat.

•

To enhance the flavor of the stew, sauté the onions and garlic until they are translucent and fragrant before adding the wine; this step builds a deeper flavor base.

•

Avoid overcooking the seafood by adding the lobster and squid first, then the shrimp, scallops, and finally the mussels or clams, which should be added last and cooked just until they open to maintain their tenderness.

Adapted from a Recipe by: Tia Maria's Blog

Nutritional Facts (Per Serving)

Calories

616 kcal

Fat

29 g

Carbs

12 g

Protein

63 g

Frequently Asked Questions

What can I substitute for the white wine in this shellfish stew?

If you prefer not to use white wine, you can substitute it with an equal amount of vegetable broth or chicken broth. For a non-alcoholic option, a mix of apple cider vinegar and water (1:1) can also work, providing a tangy flavor.

How should I store leftover shellfish stew?

Leftover shellfish stew should be stored in an airtight container in the refrigerator. It can last for up to 2 days. To reheat, gently warm it on the stovetop or in the microwave, but avoid bringing it to a full boil to prevent overcooking the shellfish.

What should I do if the clams or mussels don’t open during cooking?

If the clams or mussels do not open after cooking, it's best to discard them. This can indicate that they were not fresh or viable. Ensure you only use clams and mussels that are closed prior to cooking and discard any that are already open.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine complements the briny flavors of the shellfish while its acidity balances the richness of the stew.

General: Sauvignon Blanc - A zesty Sauvignon Blanc enhances the dish's citrus notes and provides a crisp contrast to the seafood's richness.

Beer

Portuguese: Super Bock - This popular Portuguese lager is light and slightly bitter, making it a great match for the savory and spicy notes of the stew.

General: Pilsner - A classic Pilsner's clean and crisp profile pairs well with the seafood, refreshing the palate between bites.

Other Beverages

Dry Vermouth: The herbal and slightly bitter notes of dry vermouth provide a sophisticated contrast to the stew's rich flavors.

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