Caldeirada De Peixe (Portuguese Fish Stew) |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth. Ingredients:
2 tablespoons olive oil |
3 onions, cut in half then sliced thin |
2 red peppers, sliced thin |
3 garlic cloves, minced |
10 ounces potatoes, peeled and sliced in 1/2 inch slices |
4 tomatoes, coarsely chopped |
1 1/2 cups dry white wine |
4 cups vegetable broth (optional) |
2 bay leaves |
4 black peppercorns |
1 pinch saffron |
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish) |
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish) |
16 large shrimp, peeled tails intact |
16 mussels |
16 clams |
fresh cilantro (to garnish) |
1 garlic clove, peeled and halved |
1 baguette, sliced on the diagonal and toasted |
Directions:
1. In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
2. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
3. Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
4. Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
5. Ladle stew into serving bowl and garnish with cilantro.
6. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
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