This is my version of a Portuguese Caldeirada – sure to warm the heart and soul on a cold winter’s night!
In a Dutch oven or large heavy bottomed pot, heat 2 tbsp. olive oil over medium high heat. Add fish and sauté gently for 2 minutes, or until lightly golden. Season with salt and pepper. Transfer fish to a plate, reserve.
Add the remaining 2 tbsp. olive oil to the pot. Sauté onion until soft, about 3 to 4 minutes. Add the garlic, chorizo and celery. Sauté until garlic is soft and chorizo is golden brown, about 3 to 4 minutes. Add dry white wine to deglaze pan, let simmer for 1 to 2 minutes, then add fish stock infused with saffron, lemon zest, juice of lemon and chopped tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until stew is reduced by about 1/3, about 20 minutes. Add the fish back to the pot, cover and simmer for 5 minutes.
Add mussels. Simmer covered until mussels open, about 5 minutes. Sprinkle with fresh chopped parsley and adjust seasoning. Serve with crusty bread. Serves 4 to 6.