Serves 4
60 min
Portuguese Fish and Sausage Stew with Chive Aioli
Recipe GLPR55f304915d2c32
A vibrant Portuguese-inspired stew featuring tender cod and littleneck clams simmered with linguiça sausage, piquillo peppers, and potatoes in a savory clam and chicken broth. The stew is finished with a silky chive-infused garlic aioli that adds a bright, creamy richness to each bowl.
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Ingredients
1 garlic clove
Salt, to taste
1 whole egg plus 1 egg yolk
1 cup (250 ml) canola or vegetable oil
3 tablespoons finely chopped fresh chives
1 lb. (500 g) littleneck clams, scrubbed
2 tablespoons olive oil
1/2 lb. (250 g) linguiça or spicy Italian sausage, sliced into 1/2-inch pieces
1 yellow onion, halved and thinly sliced
4 garlic cloves, chopped
1 jar (5 oz./155 g) piquillo peppers, drained and quartered
1 bay leaf
1 teaspoon smoked paprika
Freshly ground black pepper, to taste
1 bottle (8 fl. oz./250 ml) clam juice
2 cups (500 ml) chicken broth
1/2 lb. (250 g) small Yukon Gold potatoes, halved
3/4 lb. (375 g) fresh cod, cut into 2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
Directions
To make the chive aioli, place the garlic clove and a pinch of salt in a food processor or blender. Pulse until the garlic is finely minced. Add the whole egg and egg yolk, then pulse to combine. With the motor running on low speed, add the canola oil one drop at a time at first, allowing each drop to fully incorporate before adding more. Once the mixture begins to emulsify and thicken, slowly drizzle in the remaining oil in a thin, steady stream while continuing to blend. When fully combined and creamy, transfer the aioli to a bowl and fold in the chopped chives. Taste and adjust seasoning with additional salt as needed. Set aside at room temperature until serving.
While preparing the broth, fill a large bowl or clean sink with cold water. Add the scrubbed littleneck clams and let them soak in the water to allow any sand to escape.
In a large, heavy pot, warm 1 tablespoon of the olive oil over medium-high heat. Add the sliced linguiça sausage and cook, stirring occasionally, until the pieces are browned on all sides and the fat has rendered, about 6 to 8 minutes. Add the sliced yellow onion and continue cooking, stirring occasionally, until the onion becomes soft and translucent, approximately 6 minutes.
Stir in the chopped garlic, quartered piquillo peppers, bay leaf, and smoked paprika. Season generously with salt and freshly ground black pepper. Cook, stirring frequently, for about 2 minutes until the garlic softens and the spices become fragrant. Pour in the clam juice and chicken broth, then add the halved potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer gently for approximately 12 minutes, or until the potatoes are tender.
Add the cod pieces and drained littleneck clams to the pot, then raise the heat back to medium-high. Cover the pot and steam for about 10 minutes, or until the cod is opaque throughout and all the clams have opened.
Remove and discard the bay leaf and any clams that have not opened. Gently stir in the chopped fresh parsley. Ladle the stew into serving bowls and top each portion with a generous dollop of the chive aioli. Serve immediately while hot.
