Portuguese Cioppino with Chourico (A 30-Minute Seafood Stew That Tastes Restaurant-Worthy)

A 30-minute Portuguese cioppino with chourico, mussels, shrimp, and haddock in a rich tomato-wine broth. Weeknight-easy, dinner-party worthy.

This Portuguese cioppino is fast enough for a busy weeknight but special enough for date night. You get a rich tomato-wine broth, smoky bites of chourico, and tender seafood all in one pot—plus it’s perfect with toasted bread for soaking up every last drop.

Why This Recipe Works

• Big flavor, short simmer: Tomato paste + wine builds depth quickly.
• Chourico adds smoky richness: It seasons the broth like a built-in flavor booster.
• Seafood cooks gently in the sauce: Quick cooking keeps shrimp and fish tender.
• One-pot method: Less cleanup, more payoff.
• Flexible “day’s catch” approach: Swap seafood based on what’s fresh.

Ingredients (and what each one does)

** You can find the full recipe ingredients and instructions on the printable recipe card below.

• Olive oil – Starts the flavor base and helps the aromatics and sausage brown.
• Garlic – Adds bold, savory backbone to the broth.
• Chourico (Portuguese dry-cured sausage) – Brings smoky, salty depth and a Portuguese twist.
• Green pepper – Adds sweetness and a gentle vegetal note to balance the tomato.
• Diced tomatoes – Create the hearty tomato base and add bright acidity.
• Tomato paste – Concentrates tomato flavor for a richer, thicker broth.
• Portuguese white wine (like Vinho Verde) – Lifts the sauce with acidity and adds complexity.
• Mussels – Add briny seafood flavor to the broth as they steam open.
• Shrimp – Cooks quickly and adds sweet, tender bites.
• Haddock (or another hearty fish) – Makes the stew feel substantial and satisfying.
• Fresh parsley – Brightens the finished dish and balances richness.
• Sea salt + black pepper – Fine-tunes flavor at the end.

How to Make Portuguese Cioppino with Chourico

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. Build the base: Sauté the olive oil, garlic, chourico, green pepper, and tomatoes until fragrant and lightly browned.
2. Create the broth: Stir in tomato paste and white wine, then simmer briefly until smooth and well blended.
3. Cook the seafood: Add fish, mussels, and shrimp, cover, and cook just until the mussels open and the seafood is done.
4. Finish: Discard any unopened mussels, then top with parsley and season to taste.

Recipe Tips and Tricks

• Prep seafood first: Once the broth is going, everything moves quickly.
• Don’t overcook the shrimp: Pull the pot off the heat as soon as the shrimp are opaque.
• Choose a “hearty” fish: Haddock works well, but any sturdy white fish that won’t shred easily is a good swap.
• Discard unopened mussels: If they don’t open after cooking, they’re not safe to eat.
• Taste at the end: Chourico and seafood add salt—season last so you don’t overdo it.

Recipe Variations

• Make it spicier: Add a pinch of red pepper flakes to the tomato base.
• Swap the fish: Use cod, halibut, or another firm white fish.
• Add more seafood: Scallops or clams work well with the same quick cook time (add near the end).
• No mussels: Use extra shrimp and fish, or sub clams.
• Alcohol-free option: Replace wine with seafood stock + a squeeze of lemon at the end for brightness.

Serving Suggestions

• Toasted Portuguese Bread or garlic bread (classic for soaking up the broth).
• Simple green salad with a bright vinaigrette.
• Roasted or steamed vegetables (asparagus, broccolini, or green beans).
• Cooked rice or buttery potatoes if you want a heartier bowl.

New Life for Leftovers

• Seafood pasta: Warm gently and toss with linguine; add a little extra broth or stock if needed.
• Cioppino toast bowls: Ladle reheated stew over thick toast and finish with parsley.
• Broth-first reboot: Remove seafood, rewarm broth, then add freshly cooked shrimp/fish for a “second-night” version that tastes newly made.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently on the stovetop over low heat to avoid overcooking the seafood; add a splash of water/stock if the broth thickens.
• Freezing: Not ideal for cooked seafood (texture can turn rubbery). If you want to freeze, freeze the broth base before adding seafood, then cook the seafood fresh when serving.

People Often Ask (FAQs)

Can I use a different fish other than haddock?
Yes—use any firm, hearty white fish that holds together during simmering.

What can I use if I can’t find Portuguese chourico?
Look for linguica or another smoked, cured sausage. Flavor will shift slightly, but you’ll still get that smoky depth.

Do I have to use Vinho Verde?
No. Any crisp, dry white wine works, but a Portuguese white keeps the dish true to the theme.

How do I know mussels are safe to eat?
Cook until they open; discard any that remain unopened.

Can I make this ahead?
You can make the tomato-wine broth base ahead, then add seafood right before serving so it stays tender.

Final Thoughts

Portuguese cioppino with chourico is the kind of one-pot dinner that feels impressive without being complicated—bold, briny, and deeply comforting. Keep good bread nearby, because the broth is the real star.

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Portuguese Cioppino with chourico

Ronda Eagle | Kitchen Dreaming

This Portuguese cioppino is fast enough for a busy weeknight but special enough for date night. You get a rich tomato-wine broth, smoky bites of chourico, and tender seafood all in one pot—plus it’s perfect with toasted bread for soaking up every last drop.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Dinner

Cuisine Portuguese

Servings 4 servings

Calories 527 kcal

Ingredients

  

1x2x3x

• 2 Tbsp Olive Oil
• 3 tsp garlic , minced
• 1 small Chourico , diced
• 1 green pepper diced
• 1 qt tomatoes , diced
• 6 oz Tomato Paste
• 2 cups of Portuguese White Wine- like Vinho Verde (young wine)
• 1 Lb of mussels , cleaned, scrubbed and beards removed
• 1 Lb of shrimp , shelled and deveined
• 1 Lb haddock , cut into 4 portions
• 2 tbsp fresh parsley , roughly chopped
• Sea salt and fresh ground pepper

Instructions

 

• Into a dutch oven [paid link] or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned; about 2 minutes.
• Add tomato paste and wine and stir over medium heat until the sauce is blended well, about 3 minutes.
• Add fish fillets. mussels and shrimp and cover pot and cook on medium for 10 minutes.
• Discard any unopened mussels.
• Sprinkle with parsley and salt and pepper.

Nutrition

Serving: 11/4Calories: 527kcalCarbohydrates: 23gProtein: 55gFat: 14gSaturated Fat: 4gCholesterol: 380mgSodium: 1990mgPotassium: 1688mgFiber: 5gSugar: 13gVitamin A: 3055IUVitamin C: 58mgVitamin D: 1µgVitamin E: 6mgVitamin K: 59µgCalcium: 253mgFolate: 93µgIron: 7mgZinc: 4mg

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