Portuguese Cioppino with chourico
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.
Ingredients
- 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 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.