PORTUGUESE FISH STEW RECIPE | TYLER FLORENCE | FOOD NETWORK
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
- Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
- Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
SLOW COOKED LAZY DAY BEEF STEW – INSTANT POT RECIPES
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 8 hours
Yield 3-4 servings
Number Of Ingredients 16
Steps:
- Add everything except peas, cornstarch, water and parsley to your Instant Pot.
- Set to Slow Cook- 8 hours.
- When cook time is finished, Add frozen peas (they will thaw using the residual heat).
- Mix cornstarch and water to make a slurry and stir into the stew. Add as much or as little as needed to reach desired consistency.
- Garnish with Parsley and enjoy!
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