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Portuguese-Style Haddock Stew with Littleneck Clams and Mussles


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Rate this recipe 3.8/5 (4 Votes)


  • 4 tablespoons vegetable oil
  • 1 large Spanish onion, diced
  • 4 garlic cloves, chopped
  • 1 pound chourico sausage, diced
  • 2 teaspoons ground tumeric
  • 1 pinch saffron
  • 2 tomatoes, diced
  • 8 cups chicken broth
  • 3 red bliss potatoes, cut in quarters
  • 24 North Coast Seafoods littleneck clams
  • 4 6-ounce North Coast Seafoods haddock fillets
  • 1 pound North Coast Seafoods P.E.I. mussels
  • 1 small head of kale, stems removed, chopped
  • Kosher salt
  • Freshly ground black pepper


Servings 4


Step 1

In a large stockpot, heat oil over medium-high heat. Add onion and garlic; cook until onion is soft.

Add sausage, turmeric and saffron; cook for 3-5 minutes.

Stir in tomatoes, chicken broth and potatoes; cover and simmer until potatoes are tender.

Add clams and then gently place haddock in the pot. Cover and cook for about 5 minutes.

Add mussels, cover and cook for 5 minutes, or until mussels have opened.

Carefully remove haddock and shellfish from the pot and divide among 4 serving bowls.

Turn up the heat to high and add kale. Cook until the kale is soft, about 3 minutes. Season to taste with salt and pepper. Pour into the 4 bowls of seafood.

Serve with crusty bread and butter.

Makes 4 servings.

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