Portuguese seafood stew

We bought too much food and household supplies in Tennessee. On the last day of the trip, we had so many things left that our group had to pack some in the car home.

Me (trying to shut the car trunk with 24 rolls of toilet papers and tons of luggage).

A friend (a renowned business professor): I will only pack stuff with the highest value per square foot in my car.

He chose an opened bottle of high-end Red Boat fish sauce.

Guess who had to pay big money to deep clean his car now.

Portuguese Seafood Stew

(Adapted from Delectabilia)

For the fish broth:
1 salmon head
2 tbs olive oil
4 garlic cloves (diced)
1 onion (diced)
1 bay leave
1 small bunch of dill
3 liter of water
Salt to taste

For the seafood stew:
1 green pepper (diced)
1 red pepper (diced)
2 onions (diced)
10 garlic cloves (diced)
1 tbs cumin
2 tsp smoked paprika
2 bay leaves
1 tsp dried oregano
1 tbs tomato paste
1 can crush tomatoes (14.5 oz)
1 cup white wine
1 large russet potato (diced)
1 medium sweet potato (diced)
1 lb white fish such as cod, tilapia (cubed in large pieces)
2 lbs mussels
1 lb large shrimp (peeled)
1 small bunch of parsley (chopped)
1 small bunch of coriander (chopped)
Salt and pepper to taste
Baguette for serving

To make fish broth:

  1. In a large stockpot, heat 2 tbs olive oil.
  2. Add chopped garlic and onion and stir until fragrant.
  3. Add salmon head and sear quickly.
  4. Pour 3 liters of water into the pod.
  5. Add dills and salt to taste.
  6. Once the broth boils, simmer for 45 minutes.

To make seafood stew:

  1. In a large stockpot, heat 2 tbs olive oil.
  2. Add chopped garlic + onion + green pepper + red pepper and fry until soften (about 8-10 minutes).
  3. Add cumin + paprika + oregano. Cook and stir until fragrant.
  4. Add white wine. Use an wooden spoon to scrap every brownie bits in the pot.
  5. Add tomato paste + crushed tomato + bay leaves.
  6. Strain the fish broth above into the seafood stew pot.
  7. Bring to a boil then reduce the heat to simmer.
  8. Add potato + sweet potato. Cook for 20-30 minutes until the potatoes are soft.
  9. Add the white fish pieces and cook for 5 minutes.
  10. Add mussels + shrimps. Cook for 2-3 minutes.
  11. Stir in half of the chopped parsley and corianders.
  12. Serve hot with baguette and sprinkle some fresh parsley and coriander on top.