Monday, September 29, 2008

Portuguese Fish Stew & Rustic Garlic Bread

We adapted Recipe courtesy Tyler Florence and JoAnn Cianciulli, instead of using the kele they mentioned, we used Chinese Kailan because we couldn't find it here in Singapore!

  1. 1/4 cup extra-virgin olive oil
  2. 2 medium onions, chopped
  3. 8 garlic cloves, finely chopped - I love garlic!
  4. 1 pound chorizo sausage, sliced in chunks
  5. 5 sprigs fresh thyme
  6. 1 handful fresh oregano, hand torn
  7. 1 bay leave
  8. 2 medium potatoes, sliced
  9. 1.5L chicken broth
  10. 1 pound Chinese kailan, chopped
  11. Sea salt and freshly ground black pepper
  12. 16 white clams, scrubbed 1/2 pound perch
  13. Sea Bass fish fillets, skin and pin bones removed
  14. 1/4 cup coarsely chopped flat-leaf parsley

  1. Heat the oil in a heavy pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.
  2. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.
  3. Add the kailan, season with salt and pepper. Cover and simmer for 10 minutes.
  4. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open.

  5. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked.
  6. Garnish with chopped parsley.
  7. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Note: I find it unhealthy to cook the kailan all the way till browny. So next time if I cook this recipe again, I will only throw in the vegetables in the later part. :)

Rustic Garlic Bread:

  1. 4 garlic cloves, coarsely chopped 4 fresh oregano sprigs, leaves stripped off the stem
  2. 4 fresh thyme sprigs, leaves stripped off the stem
  3. 1 handful fresh flat-leaf parsley, coarsely chopped
  4. 1/4 cup extra-virgin olive oil
  5. salt and freshly ground black pepper
  6. 1 large loaf Batard bread


Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon.

Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil.

Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.


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