Portuguese white beans and seafood (feijoada de marisco)

Feijoada de marisco is a tasty twist on Portugal’s famous bean stew. Instead of pork or beef, this version uses seafood.

It’s all about fresh shellfish, beans, and a rich broth. This dish shows off Portugal’s coastal flavors.

You can serve it with rice and some crusty bread. It’s great for family dinners or special occasions.

The mix of flavors, from the savory sofrito to the seafood, makes it cozy and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 large tomato, diced (or 1 cup canned diced tomatoes)
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon red pepper flakes (optional)
• 1 cup white wine
• 4 cups fish or seafood stock
• 2 cups cooked white beans (cannellini or navy beans)
• 1 pound raw shrimp, peeled and deveined
• 1 pound clams or mussels, cleaned
• ½ pound squid, cut into rings
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper.
3. Cook until soft, about 5 minutes.
4. Stir in the diced tomato, smoked paprika, cumin, and red pepper flakes.
5. Cook for another 3-4 minutes to let the spices bloom.
6. Add the white wine and bring it to a simmer.
7. Scrape any bits from the bottom of the pot.
8. Let it reduce for about 2 minutes.
9. Pour in the fish stock, beans, and bay leaf.
10. Season with salt and pepper.
11. Bring to a gentle boil and simmer for 10 minutes.
12. Add the squid first and cook for 3-4 minutes.
13. Next, add the shrimp and clams or mussels.
14. Simmer until the shrimp are pink and the shellfish open, about 5 minutes.
15. Throw away any shellfish that don’t open.
16. Take out the bay leaf and adjust the seasoning if needed.
17. Sprinkle with parsley.
18. Serve hot with rice or bread, and add lemon wedges on the side.