Seafood stew in a light tomato sauce. I’ve been making this sort of thing for years. This one has sausage, shrimp, whitefish, calamari, clams, unctuous salmon belly chunks, spinach, and butter beans. But it really doesn’t stew for very long. 20 minutes for the broth, maybe 10 for the seafood.
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Preserved lemon chicken with olives. I do not have a recipe- I just kind of do it. Thighs and legs (skin on- fat source with flavor) are best for the chicken. I use whole olives with pits. For the olives, I use quality olives and that might be hard for some to get- not jar kind, the ones they scoop out. There are multiple quick preserved lemon recipes on the internet. I do my preserves lemons the long way- the ones ready done in jars can be terrible, fast doing it would be better. The chicken usually releases enough juice so stock might not be needed. I typically S&P and brown my chicken, remove. Then add any oil needed to cook onion and some garlic- to get rid of the bite. Olives are being soaked as are the preserved lemon to control salt taste- change once or twice the soaking water.. You can always add salt- but removing over salt is not a path you do not want to correct. I do put saffron- probably why I do not use the other spices recipies might call for. The kitchen smell wonderful when I make this. Add saffron a bit later in the cooking. To get the chicken soft, I long cook it- maybe 1:30 hr to 2 hr.
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cod Moqueca last night, using frozen cod. My version used many different peppers from the garden.
Loosely based on the Feasting at Home recipe.
…….
I plan to make this soon
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This black bean and sweet potato stew is a family favorite and will be dinner tonight. I usually add shredded chicken and for convenience use mango chutney, although fresh mango is wonderful in it. Recipe originally from a CH poster, i_am_Lois in 2013, who found this recipe “years ago in the Vegetarian Times magazine”.
Brazilian Black Bean Stew
6 servings
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced – (for us spice wimps - half of a jalepeno)
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced – (substitute 1 – 2 T. Mango chutney)
1/4 cup chopped fresh cilantro – (substitute – 1 T. dried Oregano)
1/4 tsp. salt
Optional – 1 C. cooked chicken, diced/shredded
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot
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have you tried the meaty version of this? it’s also really good.
Feijoada is the catch all name for any Portuguese or Brazilian bean stew so they’re both Feijoadas.
There are Feijoadas made in all the countries that are former Portuguese colonies.
I have only tried Brazilian and Portuguese Feijoadas so far.
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I’ve got a couple Feijoada recipes in my recipe folder / “make someday” list, but we like the one I posted so much it’s hard to get motivated to spread out and make a variation.
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Photo of the Brazilian black bean stew with sweet potatoes and added chicken. This took me about 1.5 hours total, starting with assembling all ingredients unchopped, cans unopened and dicing/opening along the way as prior ingredients simmered. Dicing the sweet potato and bell pepper could be done day-before, to cut down total time. During the final simmer, I set the table and warmed naan bread and sliced an avocado, dressing it with lime juice and garlic salt. We’ll enjoy the reheated leftovers for at least 2 additional meals.
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Dinner plans had to pivot after I realized I didn’t have a couple of ingredients for a dish I had planned to make tonight. Needed something warming on this chilly day, and a chicken stew patterned after this one worked out well.
I used only 3 cups of homemade chicken stock, peas and corn in place of the green beans and frozen pearl onions instead of fresh chopped. I large-chunked the carrots instead of dicing them. Also added way more dried herbs.
Overall, a bit thinner liquid than I prefer for a stew, but it was pretty good.
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Yep, there’s a Goan Feijoada too
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thanks for the link!
I think the stew looks great, and I’ve printed out the recipe. Thanks for the link!
Not that you asked, but for thickening soups and stews at the last minute should they fall short of expectations - and especially if they have taters - a teaspoon or so of potato flour (ground potato) works nicely.
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Oh SHOOT! I have potato flakes in my pantry closet - didn’t even think of that! I used part of the flour the recipe had called for, and then make a quick cornstarch slurry nearer the end. The potato flakes would have done a better job, I think. Thanks for the reminder!
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Sauerbraten I suppose it’s a braised roast rather than a stew, but it’s in the family of stews and braises
Technically a soup but I make it extra thick and keep the chorizo in while it cooks – I think that counts?
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There are no hard rules for these threads, AFAIK. Thick soup, stew, braise… whatever floots yer boot.
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Exactly. For beef stew, I prefer a thick gravy; my chicken stew came out a bit thinner than I usually prefer, but it’s still “stew-ish” with big chunks of veggies.
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