Portuguese Style Fish and Sausage Stew with Chive Aioli
Contributed by Fin + Forage’s Charlie Robinton
INGREDIENTS
STEW
1 lb firm white fish (lingcod, cabezon, halibut or rockfish all work well)
1 lb clams or mussels
2 tbspn olive oil
1/2 lb linguica or chorizo cut into ½ “ slices
1 yellow onion sliced thin
4 garlic cloves chopped
1 jar roasted red peppers drained and quartered
1 bay leaf
1 tbspn smoked paprika
Salt and pepper to taste
1 bottle clam juice
2 cups fish stock or chicken stock
1/2 lb Yukon gold potatoes halved
2 Tbspn chopped fresh parsley
METHOD:
AIOLI
1 garlic clove
Salt to taste
1 egg + 1 additional yolk
1 cup vegetable oil
3T finely chopped fresh chives
Make the chive aioli by combining garlic clove and a big pinch of salt in a blender. Add the egg+yolk and pulse to combine. Keep the motor running and slowly add the oil a little bit at a time to allow the aioli to thicken and form. Transfer to a bowl, stir in the chives and set aside at room temperature until serving.
Rinse and scrub the clams/mussels and soak in a bowl of clean water with a pinch of flour added to help remove the sand and grit from inside. Let them sit while you prepare the broth.
In a large pot over medium-high heat 1 tbspn of oil and add the sausage. Cook and stir until the sausage is browned on all sides and the fat is rendered. Add the onion and cook until it is soft and transparent.
Add the garlic, peppers and spices. Allow 2 minutes for the garlic to become fragrant and the spices to toast. Add the clam juice, stock and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes become tender.
Add the fish and clams and raise the heat back to med-high. Cover the pot and let the fish and clams steam for about 10 minutes until the fish is fully cooked and the clams open. Discard the bay leaf along with any unopened clams and stir in the parsley.
Spoon the stew into individual bowls and top with a dollop of aioli. This recipe is especially enjoyable with a warm, crusty sourdough bread.