Portuguese Fish and Sausage Stew with Chive Aioli
Cataplana is the name for both an array of Portuguese seafood dishes and for the clam shell–shaped vessel in which they are cooked. Here, a saucepan with a tight-fitting lid stands in for the more traditional pan. If you cannot find linguiça, a mildly spicy smoked Portuguese pork sausage, any high-quality fresh spicy Italian sausage can be substituted. Make sure the aioli is at room temperature just before serving, as it will blend in better and not cause the soup to cool.
Ingredients:
For the chive aioli:
- 1 garlic clove
- Salt
- 1 whole egg plus 1 egg yolk
- 1 cup (8 fl. oz./250 ml) canola or vegetable oil
- 3 Tbs. finely chopped fresh chives
1 lb. (500 g) littleneck clams, scrubbed- 2 Tbs. olive oil
- 1/2 lb. (250 g) linguiça or spicy Italian sausage, cut into 1/2-inch (12-mm) slices
- 1 yellow onion, halved and thinly sliced
- 4 garlic cloves, chopped
- 1 jar (5 oz./155 g) piquillo peppers, drained and quartered
- 1 bay leaf
- 1 tsp. smoked paprika
- Salt and freshly ground pepper
- 1 bottle (8 fl. oz./250 ml) clam juice
- 2 cups (16 fl. oz./500 ml) chicken broth
- 1/2 lb. (250 g) small Yukon Gold potatoes, halved
- 3/4 lb. (375 g) fresh cod, cut into 2-inch (5-cm) pieces
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
To make the chive aioli, in a food processor or blender, combine the garlic and a big pinch of salt. Pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the motor running, slowly add a few drops of the oil, and then follow with a slow and steady stream of oil. Continue to puree until fully combined. Transfer to a bowl, stir in the chives and adjust the seasoning with salt. Set aside at room temperature.
Fill a large bowl or clean sink with cold water and add the clams so that the sand can escape. Let them sit in the water while you prepare the broth.
In a large, heavy pot over medium-high heat, warm 1 Tbs. of the oil. Add the linguiça and cook, stirring occasionally, until browned on all sides and the fat is rendered, 6 to 8 minutes. Add the onion and cook, stirring occasionally, until soft, about 6 minutes.
Add the garlic, piquillo peppers, bay leaf and paprika, and season with salt and pepper. Cook, stirring frequently, until the garlic is soft and the spices are toasted, about 2 minutes. Add the clam juice, broth and potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 12 minutes. Add the cod and clams and raise the heat to medium-high. Cover and steam until the fish is opaque throughout and the clams open, about 10 minutes.
Remove and discard the bay leaf and any unopened clams. Gently stir in the parsley. Ladle the soup into bowls, top with a dollop of the aioli and serve immediately. Serves 4.
Adapted from Williams Sonoma Soup of the Day, by Kate McMillan (Weldon Owen 2016)
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