This seafood soup is so delicious.  There is a certain magic that happens with the combination of the chorizo and the potato chunks that cook down in the homemade chicken stock.  Add in shrimp, and you have a delicious, hearty stew that has something for everyone.  We used shrimp in this version, but it’s equally lovely with any shellfish you like.  I also have a great version with clams in my cookbook.  There are so many ways to make this fantastic, satisfying stew! 

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Whole30 Portuguese Stew

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  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
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Description

This soup is a great way to spice up your Whole30!

Ingredients

2 Tbsp clarified butter 

1 large white onion, chopped 

3 garlic cloves, chopped 

24 oz precooked Whole30 compliant chorizo sausage 

1 Tbsp red wine vinegar 

1 tsp red pepper flakes 

6 cups chicken stock (more, if needed) 

1–½ pounds fingerling red potatoes, quartered 

1 cup green beans (cut into ½ inch pieces) 

1 large carrot, cut into ¼ inch coins 

8 oz peeled, deveined shrimp 

¼ cup Tomato Confit (or 1 Tbsp tomato paste, dissolved in warm stock) 

¼ cup crushed tomatoes 

Instructions

In a large Dutch oven or pot (7.5-8 qt) over medium high heat, melt the clarified butter. Add the onion and cook, stirring frequently, until translucent and soft, about 2 minutes.  Add the garlic and cook 1 more minute.  

Add the chorizo and stir to combine. Cook until the chorizo is browned, about 5 minutes.  

Add the vinegar and red pepper flakes, stir to combine well, and turn off heat.  Set aside.  

In a separate stock pot, bring chicken stock to a boil over medium high heat. Add the potatoes, stirring occasionally while the stock comes back to a boil. Once boiling, continue to cook for 5 minutes.  Add the green beans and cook for 6 minutes.  Add the carrots and cook until just tender, about 2 minutes. Add the shrimp and cook 3 minutes.   

Meanwhile, remove about 2 Tbsp chicken stock and place in the other large pot with the chorizo to deglaze the pan.  

When the vegetables and shrimp are done cooking, reserving 1 cup of the chicken stock, transfer the remaining contents into the deglazed large pot to combine with the chorizo mixture.  

Using a medium saucepan, combine the reserved chicken stock, the tomato confit, and the crushed tomatoes. Stirring to combine, cook for about 1 minute to bring to heat. Transfer to the other pot, stir to combine, and serve. 

Notes

Teri’s tip:  Keep additional chicken stock off to the side, so if too much boils off during cooking, you have some reserved to add to the stew.