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Craving a Portuguese chourizo stew

With seafood of any kind. Where should I go?

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  1. Even though it is a chain, I had a delicious chourizo stew with generous portions of fresh seafood at the Oceanaire. The fish was based on options of the fresh catches of the day but the shellfish included shrimp, oysters and mussels and it was perfectly spicy and served with a really delicious crostini. I'd highly recommend it!

    1. If you're near Melrose, Turner's has a Portuguese Fish Stew that has chorizo in it. You can also top it off with clams and mussels too if you'd like. Yum!!!

      1. I have been very fond of Legal Seafood's Portuguese Fish Stew. Lots of chourizo.

        1. In a Portuguese restaurant usually neither the Mariscada (more shellfish) nor the Caldeirada (more fish) are served with chourico. Nor is creme de mariscos. Paelha usually is (in some cases chourico is used, others linguica) as is Caldo Verde (no seafood though). Since the broth isn't made with chourico, I am sure some would oblige you to fry some and add it, but what you are asking for is more common in Portuguese inspired dishes in seafood restaurants (Summer Shack sometimes does something similar).

          5 Replies
          1. re: itaunas

            Interesting. As a pescatarian, caldeiradas and mariscadas are usually my go-to dish, and I never seem to have to have anyone leave anything out, in a Portuguese restaurant....

            1. re: galleygirl

              May be the difference between Portuguese mainland and Azorean. My inlaws are Azorean (from Fall River) and their seafood stew always contains chourice.

              1. re: Eatin in Woostah

                Yes, I believe that's what I want. I've had it around P-town. Azorian is the key, I believe.

                1. re: trufflehound

                  For lack of time, I was a bit brief in my original response I was just trying to clarify this was not as common as people think -- "chourico stew," to avoid disappointment although what you are asking for certainly exists at least in part because it can be thrown into a soup of the day for more flavor. But since Portuguese restaurants don't have a lot of non-meat offerings compared to a Legal or Turner, they aren't as likely to throw it in a dish which doesn't call for it. There are Portugese dishes which use chourico and seafood, some examples are ameijoas na cataplana (a clam-based stew, which Atasca offers in the traditional vessel and Portugalia has their own version) from the Algarve -- for me presunto has an even bigger flavor role in this, it plays a big role in some cozidas from the Azores which can include seafood -- New England clam boils draw on this, any kind of feijoada de mariscos (Portugalia has one). And as I mentioned above a paelha or arroz de mariscos. In any of these you don't know in advance if you are going to get linguica or chourico. Its nots just the Azores, although most of the Cambridge restaurants are owned by mainland Portugese (the Snack Bar is one exception, the owner of the Paddock is from Sao Miguel, I think the owners of the Neighborhood). On the South Coast there are a lot more Azorean options, there is the Azorean in Gloucester (I don't believe they have this either). In any case the cataplana is certainly worth checking out (and the advantage to Atasca which uses the right vessel). The paelha served can vary a lot, but is often served a tad soupy. And as I suggested before, most restaurants would probably be willing to add some to a mariscada if you order it that way. Some restaurants sometimes serve seafood soup made along the lines of sopa de pedra (stone soup) -- the only place I can think which might have this is the Neighborhood.

                  1. re: itaunas

                    Thanks for sharing your knowledge, itaunas! I'm saving your post for future reference.

          2. I ended up making my own with lots of Calamari and Clams.

            2 Replies
            1. re: trufflehound

              Sounds delicous. It's really good if you add some piri piri, which you can pick up at Courthouse or Fernandes in Inman. The large bottle is a much more economical way to go.
              The chourico at Courthouse is wonderful, too.

              1. re: bear

                ANTONIO'S in New Bedford, well worth the trip.

            2. Porco o Alentajana at O'Fado in Peabody.