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.

Course Dinner

Cuisine Portuguese

Prep Time 15

Cook Time 15

Servings servings

Calories 527

Author Ronda Eagle | Kitchen Dreaming

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.

Nutrition