Caldeirada De Peixe (Portuguese Fish Stew)

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James Beard


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2 large Yukon gold potatoes, washed, quartered, and parboiled

3 tablespoons olive oil, divided

1 pound chorizo, skin removed and diced

2 shallots, thinly sliced

3 cloves garlic, chopped

2 cups vinho verde

4 cups fish stock

12 littleneck clams

1/4 cup chopped parsley

2 tablespoons butter

Four 4-ounce fillets tautog or white fish (such as cod, haddock, or halibut), cleaned and skin removed

Salt and ground white pepper to taste

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