Portuguese Seafood Stew with Rice, Step by Step

Portuguese seafood stew with rice, often called arroz de marisco, is a tomato-rich, brothy one-pot dish with rice, fish, shrimp and mussels. The rice absorbs the savory seafood stock while staying loose rather than pilaf-dry; ingredients and brothiness vary across Portugal and from one household to another.

Ingredients

1/4 cup (60 ml) olive oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
1 medium red bell pepper, about 1 cup (150 g), finely chopped
4 garlic cloves (about 12 g), minced
2 tablespoons (32 g) tomato paste
1 can diced tomatoes, 14.5 ounces (411 g), with their juice
1/2 cup (120 ml) dry white wine; use extra stock if you prefer not to cook with wine
6 cups (1.42 L) seafood stock, preferably low-sodium, plus up to 1 cup (240 ml) extra hot stock or water if needed
1 bay leaf
1 teaspoon (2 g) sweet paprika
A generous pinch of saffron threads, about 0.1 g, optional
1 1/2 cups (300 g) medium-grain rice, such as arroz carolino or another medium-grain variety
1/2 teaspoon (3 g) fine salt, plus more to taste, depending on the stock
1/4 teaspoon freshly ground black pepper
1 pound (450 g) fresh mussels, scrubbed and debearded
12 ounces (340 g) firm white fish, such as cod or hake, cut into 1-inch (2.5 cm) pieces
12 ounces (340 g) large raw shrimp, peeled and deveined
1/2 cup (15 g) chopped fresh cilantro or flat-leaf parsley
1 lemon, cut into wedges, for serving

Instructions

Prepare the seafood and vegetables. Scrub the mussels under cold running water and pull away any beards. Discard mussels with cracked shells or ones that remain open after you tap them. Keep the fish and shrimp refrigerated while you cook the base, and use separate utensils or a clean board for ready-to-eat garnishes. Chop the onion and pepper, mince the garlic, and cut the fish into even pieces so it cooks at a similar rate.
Build the tomato base. Set a large, heavy pot or Dutch oven over medium heat and add the olive oil. Stir in the onion and bell pepper and cook for 6 to 8 minutes, stirring now and then, until softened but not browned. Add the garlic and tomato paste and stir for 1 minute, until fragrant and the paste darkens slightly. Add the diced tomatoes, paprika, bay leaf, saffron if using, salt and black pepper. Cook for 2 minutes, stirring to prevent sticking.
Add wine and stock. Pour in the white wine and simmer for about 2 minutes, scraping any browned bits from the pot. Add the seafood stock and bring the mixture to a steady simmer, which should take about 3 minutes. Taste the broth before adding more salt: some seafood stocks are already well seasoned. If you do not use wine, add the same amount of stock here.
Cook the rice. Stir in the rice, then lower the heat enough to maintain a gentle, even simmer. Cook uncovered for 15 to 17 minutes, stirring gently once or twice so the rice does not catch on the bottom. Avoid constant stirring, which can make the broth overly starchy. Begin checking at 15 minutes: the grains should be nearly tender, with a little firmness in the center, and the pot should still look quite brothy. Add some of the extra hot stock or water if the rice has absorbed too much liquid.
Cook the mussels and fish. Nestle the mussels into the simmering rice and broth, then distribute the fish pieces around them. Cover the pot and cook for 4 minutes. Keep the liquid at a gentle simmer rather than a hard boil, which can break up the fish and toughen the shellfish.
Add the shrimp and finish cooking. Remove the lid and add the shrimp, tucking them into the broth. Cover again and cook for 3 to 4 minutes, until the shrimp are opaque and curled, the mussels have opened, and the fish is opaque and flakes easily. Check the thickest fish piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Discard any mussels that remain closed after cooking. If the rice is not tender yet, cook for another minute or two, checking the fish temperature and seafood as you go.
Rest briefly and serve. Turn off the heat, stir in most of the chopped cilantro or parsley, and let the pot stand uncovered for 2 minutes. The rice will continue to absorb a little broth, so loosen it with a splash of hot stock if needed. Taste and adjust the salt, scatter the remaining herbs over the top, and bring the pot to the table with lemon wedges.

Tips

Choose a rice that holds its shape. Portuguese carolino rice is a traditional choice when available. Medium-grain rice is a practical substitute and gives the stew a pleasantly tender, slightly creamy texture. Long-grain rice works in a pinch but tends to remain more separate and less creamy. Rice types absorb liquid differently, so keep a little extra hot stock ready.
Use stock with a light hand when seasoning. Seafood stock can vary widely in saltiness. Start with the measured salt, taste the broth before the rice goes in, then make final adjustments at the end. If the stew tastes flat, a squeeze of lemon can brighten it without needing much additional salt.
Keep the simmer gentle. A rolling boil can cause the rice to stick, break up delicate fish, and overcook shrimp. If the broth is bubbling aggressively, lower the heat. Stir only occasionally before adding seafood, and handle the pot gently once the fish is in.
Shop and prep seafood safely. Buy seafood cold, keep it refrigerated until needed, and cook it promptly. Frozen fish or shrimp can be used after thawing overnight in the refrigerator and patting dry. If using frozen mussels, follow the package directions; they may already be cooked and should be added later so they do not become rubbery.

Serving Suggestions

Serve this stew hot in wide bowls, making sure each portion gets rice, broth, fish, shrimp and several mussels. Put lemon wedges on the table so everyone can add brightness to taste. A simple green salad with a sharp vinaigrette balances the rich, savory broth, while crusty bread is useful for catching the last spoonfuls. Keep side dishes uncomplicated: the pot already contains rice and a generous mix of seafood.

If you are serving guests, bring the pot to the table soon after its short rest. The rice keeps drinking in liquid as it stands, so the stew is at its loosest and brothiest right away. Offer chopped herbs and a small bowl of extra lemon wedges alongside it rather than stirring in a large amount of lemon juice, which can dominate the delicate seafood flavor.

Variations

Swap the seafood to suit what is fresh. Hake, pollock or another firm white fish can replace cod. Scallops or chunks of monkfish can take the place of some of the shrimp or fish; add them near the end because they cook quickly. If you cannot find mussels, use clams, following the same shell checks and discarding any that do not open during cooking. Keep the total seafood quantity close to the recipe amount so the pot does not become crowded.

Make it without wine. Replace the white wine with the same amount of seafood stock. The broth will be a little less aromatic and acidic, so finish with lemon to taste. For a milder shellfish flavor, use a mix of seafood stock and water, then season gradually. Saffron is optional and can be difficult to find; leaving it out will make the stew less floral but still flavorful. A small pinch of turmeric can give a golden color, but it will not reproduce saffron’s distinct aroma.

Adjust the herbs and heat. Cilantro is common in many Portuguese seafood preparations, but flat-leaf parsley is a good alternative with a cleaner, more restrained herbal note. For gentle warmth, add a pinch of crushed red pepper with the paprika. Keep it modest so the chile does not mask the fish and shellfish.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. Shellfish and rice are best eaten promptly, so do not leave the pot sitting out while serving. Freezing is possible for up to about 2 months, although the rice may soften and the seafood can become less tender after thawing. Cool and freeze it promptly in airtight portions, then thaw overnight in the refrigerator.

Reheat only the portion you plan to eat. Warm it gently in a covered saucepan over low to medium-low heat, stirring carefully and adding a splash of water or stock to loosen the rice. Heat leftovers to 165°F (74°C), as measured with a food thermometer, and avoid repeated cooling and reheating. Microwave portions in a covered, microwave-safe dish, stirring partway through so the center heats evenly; check the temperature in more than one spot.

Frequently Asked Questions

Is Portuguese seafood stew supposed to be soupy? It is generally brothier than a conventional rice pilaf, though the exact texture varies by recipe and region. This version is meant to be served with a spoon and plenty of tomato-seafood broth. If it thickens while standing, stir in a little hot stock or water just before serving.

Can I use regular long-grain rice? Yes. The flavor will still be good, but long-grain rice usually stays more separate and may absorb liquid at a different rate. Start checking it according to the package’s timing and keep the extra hot stock nearby. Do not assume the stew is ready just because the seafood is cooked; the rice should also be tender.

Can I use pre-cooked shrimp or mussels? You can, but add them near the end, only long enough to heat through. Pre-cooked shrimp can turn tough if simmered for several minutes, and cooked mussels may need only a brief warm-up. For raw seafood, follow the timing in the recipe and confirm the fish reaches 145°F (63°C).

What can I use instead of seafood stock? Fish stock is the closest substitute. Low-sodium chicken stock or vegetable broth will also work, though each gives the stew a different flavor and less of the sea-salty character. If using a strongly flavored or salty broth, start with less salt and taste before adjusting.

Why did my rice absorb all the broth? Rice can take up liquid quickly, especially if the pot simmers too hard, the lid stays on, or the variety is especially absorbent. Keep the stew at a gentle simmer and check the rice as it cooks. Add hot stock a little at a time whenever the pot looks dry; the finished dish should remain spoonable rather than dry.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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