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Portuguese Seafood Stew

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Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes! Serve it with some crusty bread and enjoy!

Portuguese Seafood Stew
Portuguese Seafood Stew

This Portuguese Seafood Stew is simple and delicious. It’s loaded with fresh seafood and flavored with garlic, onion, white wine, bay leaf, and parsley. You can pretty much use whatever seafood you prefer, like mussels, lobster, crab, or even fish. For some other seafood stew recipes you might like, try this Coconut Broth Clams with Lemongrass and Jamaican Coconut Shrimp Stew.

Seafood Stew

How to Make Seafood Stew

This Portuguese seafood stew will be ready for dinner in just a few quick steps.

  1. Sauté the garlic and onion until soft.
  2. Add the chorizo, tomatoes, wine, bay leaf, ¼ cup of the parsley, and simmer for five minutes.
  3. Add the clams, cover the pot, and cook for about five minutes until the clams open.
  4. Stir in the shrimp and scallops and cook for a few minutes.

What do you eat seafood stew with?

Serve this stew with some good crusty bread to soak up the juice. To round out the meal, make a salad to go with it.

Variations & Tips:

  • Switch out any of the seafood with crab, lobster, or a white fish like cod or halibut, or feel free to double up on any and omit another kind.
  • If you can’t find clams, use mussels or double the shrimp.
  • Throw out any of the clams that are still closed after cooking them.
  • If you don’t eat pork, sub the chorizo for chicken, turkey, or soy chorizo.
  • Want more flavor? Swap the water for clam juice or add anchovies.
  • When cooking with wine, make sure to use good wine that you would actually drink. If you don’t want to cook with wine, you could substitute it with clam juice.
  • Swap the parsley for cilantro.

clams and shrimp stewseafood stew with clams

More Seafood Recipes You’ll Love:

Portuguese Seafood Stew

4.95 from 17 votes
4
Cals:447
Protein:59.5
Carbs:16.5
Fat:10.5
Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes!
Course: Dinner
Cuisine: portuguese
Portuguese Seafood Stew
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 /4th of recipe

Ingredients

  • 3 dozen little neck clams scrubbed and clean
  • 1 lb large shrimp peeled and deveined
  • 1 lb bay scallops
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1/2 onion chopped
  • 1.75 oz 1 link chorizo sausage, sliced
  • 1 large ripe tomato diced
  • 3/4 cup dry white wine I used Pinot Grigio
  • 1/4 cup water
  • 1 bay leaf
  • 1/2 cup fresh parsley finely chopped
  • kosher salt and fresh pepper to taste

Instructions

  • In a large heavy pot, saute garlic and onion in olive oil over medium heat for about 3 to 5 minutes, until soft.
  • Add chorizo, tomatoes, wine, water, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
  • Add the clams, mix well and cover.
  • Cook about 5 minutes or until all the clams open (discard any closed clams).
  • Add shrimp and scallops and cook an additional 2-3 minutes, until seafood is completely cooked and the shrimp are opaque.
  • Ladle into bowls and top with a little fresh parsley.

Last Step:

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Nutrition

Serving: 1 /4th of recipe, Calories: 447 kcal, Carbohydrates: 16.5 g, Protein: 59.5 g, Fat: 10.5 g, Saturated Fat: 3 g, Cholesterol: 242 mg, Sodium: 1554.5 mg, Fiber: 1 g, Sugar: 3 g

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45 comments on “Portuguese Seafood Stew”

  1. Does this recipe only have a cup of liquid? That doesn’t seem like quite enough. I used to make ciopinno (sp) a lot and recall using chicken broth and canned tomatoes.

  2. Portuguese soup is usually made with Portuguese Chourico  (not Spanish chorizo which is totally different) and there are even turkey versions which are healthier).  Also add in lots of hot pepper flakes doe added spice!  Yum

    1. Made this with Trader Joe’s Soy Chorizo and substituted a bit of lemon juice for the white wine and cubed cod instead of the clams and it came out great, if a little spicy! Next time, I’ll use the white wine and less soy chorizo.

  3. Delicious! I will admit that I modified extensively, borrowing ideas from other fish stew recipes…

    I replaced the parsley with cilantro (1/3 c. finely chopped stems with the onions and added the 1 c. of leaves at the end.), and used chicken chorizo, and I added a bottle of clam juice. I used about 2 cups of diced tomatoes and added some finely chopped kale (I used lacinato, but I don’t think that matters…) I peeled the shrimp and seared shells in a small saucepan, and added a cup of water and cooked for 3 minutes, and strained that into the stew as well.. I used a halibut filet instead of scallops, and followed Cooks Illustrated’s cioppino technique… Build the stew base, poach the fish in the stew (& remove to keep warm in a covered dish so it doesn’t overcook). Add the shrimp to stew (now simmering on low…) Cook the clams in white wine in a separate skillet, add clams to stew as they open, and pour liquid into stew, being careful to leave any grit behind in the pan. Serve the stew into bowls and top with the poached halibut. Bom Apetite!

  4. I'm from a VERY portuguese family…..if you want to add a little kick to this…look for some portuguese hot sauce & add a little dash of that in there…that's my family's variation of this dish. Also, we serve it with a side of boiled kale..or broccoli raab & boiled potatoes (serve with a drizzle of olive oil, red wine vinegar & sea salt over the veggies)..& of course, portuguese rolls.

  5. I made this tonight and it was wonderful! Gina, you are batting 1000! Haven't found a bad recipe yet…they have all been keepers! I am so glad I found you!

  6. Hi Gina,
    I made this tonight for my family and mom and we are Portuguese. I substituted turkey chorico which was good and I served it over some left over mashed potatoes which was more hearty and of of course a few more points but very tasty. I would also try it served over rice too!
    Thanks!

  7. Made this tonight, very tasty! I might recommend rendering the chorizo first then removing the crispy bits to add back after the seafood is done. Also, there is no mention of what becomes of the water… I assumed it is used to steam open the clams. Yum.

  8. Thanks for this recipe! I made it tonight, only with mussels instead of clams, and the man in my life fell in love!

  9. The Portuguese have a way with seafood…they actually prefer it to meat! With dishes like these – I would too!