Feijoada de Marisco is a traditional Portuguese seafood stew that’s packed with flavor and perfect for any occasion. Made with a variety of seafood, beans, and chorizo sausage, this hearty stew is a delicious and satisfying meal that’s sure to impress.
In this blog post, we’ll show you how to make feijoada de marisco at home using our easy recipe. We’ll walk you through the process step-by-step, from preparing the ingredients to cooking the stew to perfection. Whether you’re an experienced cook or just starting out, you’ll find that making feijoada de marisco is a fun and rewarding experience.
One of the things we love about feijoada de marisco is its versatility. You can use a variety of different types of seafood in this recipe, from shrimp and clams to mussels and crab. You can also experiment with different types of beans and sausage to find the combination that you like best.
Another great thing about feijoada de marisco is its rich and complex flavor. The combination of seafood, beans, and chorizo creates a delicious and satisfying stew that’s perfect for any time of year. Whether you’re serving it as a main course or as part of a larger meal, feijoada de marisco is sure to be a hit.
In addition to feijoada de marisco, there are many other varieties of feijoada in Portuguese cuisine. For example, there is Feijoada à Transmontana, which originated in the Trás-os-Montes region of Portugal and is made with red kidney beans, various pork products, and vegetables such as cabbage and carrots.
Although it is often assumed that feijoada originated in Brazil, where it is considered a national dish, it was primarily made in Portugal before it was introduced to Brazil. The Portuguese version is believed to have originated in the north of Portugal, but today it appears in several versions throughout the country.
So if you’re ready to discover the delicious flavors of feijoada de marisco, let’s get started! Follow along with our easy recipe and step-by-step guide to create this tasty Portuguese seafood stew at home.
- 14 oz of mixed seafood (shrimp, clams, mussels, etc.)
- 21 oz of cooked butter beans
- 1/2 chorizo sausage
- 1 onion
- 2 cloves of garlic
- 3.5 oz of diced tomatoes
- 4 cups of seafood broth
- 2 cups of beef broth
- 1/2 cup of white wine
- 1 bay leaf
- Olive oil as needed
- Chopped cilantro as needed
- Salt and pepper to taste
- Begin by peeling and finely chopping the onion and garlic. In a large pot, heat a generous amount of olive oil over medium heat. Add the onion and garlic and sauté until softened.
- Add the bay leaf, diced tomatoes, and sliced chorizo to the pot. Cook over low heat for about 5 minutes, stirring occasionally.
- Add the mixed seafood to the pot and pour in the white wine. Allow the wine to evaporate before adding the seafood and beef broths. Bring the mixture to a simmer and cook until the seafood is fully cooked.
- Stir in the cooked butter beans and chopped cilantro. Season with salt and pepper to taste.
- Allow the stew to simmer for a few more minutes to allow the flavors to meld. Serve hot.
- You can always experiment and add other ingredients to the recipe to suit your taste. Some suggestions could be adding different types of seafood such as crab or scallops, or adding vegetables such as bell peppers or spinach.
- You could also try adding spices such as paprika or cumin for extra flavor. Have fun experimenting and making the recipe your own!
- You can use frozen seafood in this recipe. Just make sure to thaw the seafood completely before adding it to the stew. You can thaw frozen seafood by placing it in the refrigerator overnight or by running it under cold water until it is fully thawed. Once thawed, you can add the seafood to the stew as directed in the recipe.
- You can substitute some of the ingredients in this recipe to suit your taste or dietary needs. For example, you could use chicken or vegetable broth instead of beef broth, or you could use a different type of bean instead of butter beans.
- You can use a variety of different types of beans in this recipe. Some options could include navy beans, cannellini beans, great northern beans, or even chickpeas. Just make sure to cook the beans until they are tender before adding them to the stew. You can also experiment with using different types of beans to find the combination that you like best.
- You could also try using different types of sausage or omitting it altogether if you prefer a vegetarian version. Just keep in mind that substitutions may affect the final flavor and texture of the dish.