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Algarve Portuguese Shellfish Stew

Algarve Portuguese Shellfish Stew

Course Main
Cuisine Portuguese
Keyword Stew
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 adults
Author Valerie Lugonja via Cookidoo®



  • 400 grams littleneck clams
  • 400 grams black mussels
  • 400 grams raw shrimp, good-sized, after shelled and deveined
  • 400 grams solid white fish, like halibut or monkfish in large bite-sized portions
  • 450 grams onion, sliced two portions: 300 grams, 150 grams
  • 80 grams red pepper, sliced
  • 80 grams green pepper, sliced
  • 800 grams vine-ripened tomatoes, in wedges two portions, 400 grams each
  • 3 cloves garlic, good-sized
  • 50 grams extra virgin olive oil
  • 700 grams firm, yellow, waxy potato, thickly sliced in bite-sized chunks
  • 2 Knorr's Seafood bouillon cubes
  • 100 grams white wine
  • 150 grams water or fish stock
  • 1-3 bay leaves (I used 3 fresh)
  • 10 grams fresh cilantro, chopped woody stems removed
  • 10 grams fresh flat-leafed parsley, chopped woody stems removed
  • freshly ground black pepper, to taste


Advance Preparation (if using fresh shells)

  1. Place a container on the Thermomix® lid, weigh clams, cover with water and add a teaspoon of salt tea. Soak about 2 hours to release the sand. Drain with the help of Varoma and set aside (**if using frozen shellfish, thaw overnight in fridge and this process is not necessary)


  1. Place the shellfish and fish, 300 grams of onion, peppers, 400 grams of tomatoes and set aside clams in the Varoma, season with salt and set aside. (My Varoma was packed full so I  “dumped” all into a big bowl, tossed to combine and returned to Varoma)

  2. Place the garlic and oil in mixing bowl and chop for 5 seconds on speed 5, then sauté for 3 minutes at 120 ° C  on speed soft

  3. Insert the butterfly whisk and add 150 grams of onion and sauté for 3 minutes at 120 ° C  on speed soft

  4. Add 400 grams of tomatoes and sauté for 3 minutes at 120 ° C  on speed soft

  5. Remove the butterfly whisk and add the potatoes, stock cubes, wine, water, bay leaf, pepper, cilantro, parsley into mixing bowl (I“dumped” all into a big bowl, tossed to combine and returned to mixing bowl)

  6. Place the Varoma into position on top of the lid and cook for 35 min at 120 ° C on speed soft

  7. Remove and place Varoma contents into large serving bowl, pour broth over and serve immediately with a crusty loaf

Recipe Notes


What kind of Shellfish and fish?

*1000 grams of assorted fish is an assortment “to taste”; the clams are traditional, and then a combination of mussels, shrimp and firm fish is up to your palette (Elza uses Monkfish)

(Valerie used 400 grams of black mussels, 400 grams of fresh shelled shrimp and 400 grams of halibut)

Fresh or Frozen fish:

**It is recommended that the fish is fresh, of course, as it is so easily accessible in Portugal and clearly this is a dish that celebrates the bounty of the ocean; however, in Canada, Elza will use frozen fish as the fresh fish is not so accessible on the Alberta prairies and because when it is, it is very expensive.

Where to Buy Ingredients:

In major cities, you will find a Portuguese Bakery or Grocery store. In Edmonton, the Portuguese Bakery at 5304 118 Ave NW will have everything you need:

  • Frozen littleneck clams
  • Frozen black mussels
  • Frozen raw shrimp
  • Assortment of fish
  • Fish stock cubes (Knorr’s shellfish stock cubes and Knorr’s fish stock cubes)

 (780) 413-4056