Cataplana (Portuguese Seafood Stew)
Similar to cioppino but with the addition of linguica sausage and clam juice instead of a seafood broth. Serve with a nice crusty bread to take advantage of the flavorful liquid. Makes 6 generous servings.
Recipe
12 oz. large shrimp (21-25 per pound), peeled, deveined, and cut in half crosswise
3/4 tsp. salt, divided
2 T. olive oil
12 oz. linguica sausage, quartered lengthwise and sliced 1/4-inch thick
2 garlic cloves, pressed through a garlic press
3/4 tsp. smoked paprika
1/4 to 1/2 tsp. red pepper flakes, depending on the level of heat you like
1 large onion, halved and thinly sliced
1 fennel bulb, stalks discarded, bulb halved, cored and sliced thin lengthwise
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch wide strips
(1) 28-oz. can whole peeled tomatoes, drained and chopped coarse
(1) 8-oz. bottle clam juice
1/2 c. dry white wine
3 lbs. Manila or littleneck clams, scrubbed
1/2 c. chopped fresh parsley
lemon wedges for serving
Combine shrimp and 1/4 tsp. salt in a bowl and refrigerate until needed.
Heat oil in a large Dutch oven over medium-high heat until shimmering. Add the linguica and cook, stirring occasionally, until browned and some fat has been rendered, about 4 minutes. Stir in the garlic, paprika and pepper flakes and cook until fragrant, 30 seconds.
Add the onion, fennel, bell pepper and remaining 1/2 tsp. salt and cook, stirring occasionally, until vegetables are softened, 8-10 minutes. Stir in the tomatoes, clam juice and wine. Bring to a simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes.
Increase heat to high and bring the mixture to a boil. Stir in the clams, cover and cook until they have opened, 5-7 minutes, stirring halfway through cooking. Off heat, stir in the shrimp. Cover and let stand off heat until the shrimp are opaque and just cooked through, about 5 minutes. Discard any unopened clams at this point.
Gently stir in the parsley and season with salt to taste. Serve, passing lemon wedges separately.