Adapted from Bob Kinkead
Published April 2004

Yield: 6 servings

30 ounces Portuguese Stew Base (recipe follows)
2 1/2 ounces extra virgin olive oil
4 cloves garlic, minced
2 large shallots, minced
18 littleneck clams, washed
16 ounces clam juice or fish stock
24 mussels, scrubbed and debearded
4 anchovies
20-25 shrimp, peeled
18 bay scallops or 12 large sea scallops
6 ounces squid, cleaned and cut up
8 ounces very dry white wine
6 ounces Monkfish, cleaned and cut into large chunks
6 ounces Wolf fish filets, cut into large slices
6 ounces Mackerel filets, cut up
4 ounces salt cod, soaked overnight
1/2 cup parsley, chopped
Sea salt and freshly ground black pepper to taste

In a saucepan over medium-high heat, add half of the olive oil, garlic and half of the shallots. Sauté until the shallots start to brown and add the littleneck clams, the clam juice and cover. Steam for 3-5 minutes until clams start to open and add the mussels. Steam 3 more minutes, or until all clams and mussels are open. Discard any shellfish that remain unopened. Remove from heat.

In a separate pan, add the remaining oil and shallots, cook until transparent. Add the anchovies, and cook until they dissolve. Add shrimp, scallops and squid and sauté on both sides. Deglaze with the white wine. Add the Portuguese Stew Base, Monkfish, Wolf fish filets, Mackerel filets and salt cod and bring to a boil. Add the clams and mussels with their cooking liquid and cook 2 more minutes. Season with salt and pepper and add parsley at the last minute. Remove the seafood and place in 6 warm bowls and reduce the cooking liquid by a quarter. Pour over the seafood and serve immediately with croutons and Parmesan and Romesco cheese on the side.

Portuguese Stew Base

Yield: 32 ounces

2 chorizo sausages (Portuguese style), skinned and diced
1 ounce extra virgin olive oil
3/4 ounce salt pork, finely diced
1 large yellow onion, peeled and diced
3 1/2 cloves garlic, chopped
1/2 teaspoon cumin, whole, toasted and ground
1/2 teaspoon dried oregano
1 celery stalk, diced
1 large carrot, peeled and diced
1 small fennel bulb, diced
1 medium leek, cleaned and minced
2 bay leaves
2 1/2 cups tomatoes, peeled, seeded and diced
16 ounces clam juice, fish stock or chicken stock
1 ounce red wine vinegar
3 ounces dry red wine
2 oranges, zested and juiced
2 1/2 Tablespoons fresh basil, chiffonade
2 Tablespoons parsley, freshly chopped
2 Tablespoons capers
Sea salt and freshly ground pepper to taste

In a large saucepot over medium-high heat, add the olive oil and when hot add the diced salt pork. Fry pork until brown and add the diced onion. Cook for 4 minutes and add the chopped garlic, cumin and dried oregano. Cook 1 minute more and add the celery, carrots, fennel, leeks and bay leaves and sauté 5 more minutes, stirring from time to time. Add the tomatoes, clam juice, red wine, vinegar, chorizo and juice and zest of the oranges and bring to a boil. Cook for 10 minutes. Add basil and season with salt and pepper, cook 2 more minutes. Add the capers and parsley and remove from the heat.

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