Caldeirada De Peixe (Portuguese Fish Stew)
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.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 3
- 2red peppers, sliced thin
- 3
- 10
- 4
- 1 1⁄2cups dry white wine
- 4
- 1pinch saffron
- 1lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
- 1lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
- 16
- 16
- 16
-
Garlic Toast
- 1
- 1
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DIRECTIONS
- In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
- Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
- 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.
- 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).
- Ladle stew into serving bowl and garnish with cilantro.
- Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
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