South of the Border Fisherman’s Stew

South of the Border Fisherman's StewA fusion recipe combining the traditional Portuguese stew with South of the Border flare!

Portuguese Fisherman’s Stew is traditionally made with linguisa sausage, cod or tuna,

tomatoes and potatoes. I thought a South of a Border rendition of this nutritious stew

would be a welcome diversion! I have combined cooked heirloom beans grown in

Mexico with sausage, tuna , peppers, cilantro, Mexican oregano and nutritious greens

and vegetables! Though the traditional Fisherman’s Stew is wonderful, my South of the

Border fusion is divine! Enjoy with wild rice, boiled potato or a short pasta. Great on a

rainy day!

 

8 ounce mixture of dried Moro and Lila beans, Rancho Gordo

Cooked in water, garlic, onion, bay leaves, dash of olive oil until tender, do not drain,

remove bay leaves

2 cooked bratwurst or 1 large link of chorizo or linguisa sausage, sliced

1 5 ounce yellow fin tuna steak

1 Pasilla pepper, chopped

4-5 baby bell peppers, sliced

1 sweet onion, chopped

1 bunch cilantro, roughly chopped

3 organic carrots, sliced

1/4 cup winter squash, cubed

1 cup green beans, cut up

2 chili Arbol, crushed

2 cups seafood broth

1 tablespoon dried Mexican oregano

1 teaspoon grey salt

Dash of crushed pepper

1/2 pint organic grape tomatoes

1 5 ounce package baby kale

Add all ingredients except the kale to the pot of cooked beans

Simmer for 20 minutes

Add the kale

Turn off heat

Serve with wild rice, boiled potatoes or a short pasta

A Riesling wine or craft beer would be perfect with this dish!