Portuguese Fish Stew Recipe This recipe serves: 4 Preparation time: 1 hour Cooking time: 30 minutes Ingredients 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 Cooking Instructions 1. 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. 2. Add the onions, reduce heat to low and cook another 2 minutes. 3. Add the garlic and fennel seed and cook another 1 minute. 4. Add the chicken stock and bring to a simmer. 5. Add the chopped tomatoes and cook for another 2 minutes. 6. Add the clams and cook about 2 minutes. Then add the mussels and cook about 2 minutes. 7. 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. 8. Adjust salt and pepper to taste. 9. 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%