Portuguese Fish Stew

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 1 hour
Cooking time: 30 minutes

1 tablespoon olive oil
1/2 pound chorizo sausage or Italian sausage, sliced into bite-size
pieces
2 cups sliced onion
1 stalk celery
2 cloves garlic
1/2 teaspoon fennel seed
2 cups chicken stock
1 cup chopped, fresh tomatoes
12 little neck clams, or cherrystones
12 mussels, washed and "beards" removed
12 shrimp
8 ounces cod or monk fish, cut into bite-size pieces
2 tablespoons chopped Italian parsley
salt to taste
freshly ground black pepper

Pour the olive oil into a heavy skillet. Add the chorizo and sauté on
medium heat, for about 3 minutes to brown the sausage. Drain any excess
fat. Add the onions, reduce heat to low and cook another 2 minutes. Add
the garlic and fennel seed and cook another 1 minute. Add the chicken
stock and bring to a simmer. Add the chopped tomatoes and cook for another
2 minutes. Add the clams and cook about 2 minutes. Then add the mussels
and cook about 2 minutes. Add the shrimp and fish and cook until the fish
pieces are white and opaque, the shrimp are pink and the shells of the
clams and mussels open. Adjust salt and pepper to taste. Divide the stew
into 4 soup bowls and garnish with a pinch or two of the parsley on top.

Nutrition Facts Serving size: 3 clams, 3 mussels, 3 shrimp, 2 oz. cod with
broth Calories 336 Total Fat 11 g Saturated Fat 3 g Protein 46 g Total
Carbohydrate 17 g Dietary Fiber 2 g Sodium 1455 mg Percent Calories from
Fat 30% Percent Calories from Protein 49% Percent Calories from
Carbohydrate 21%

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