CALDEIRADA (PORTUGUESE FISH STEW)
Make and share this Caldeirada (Portuguese Fish Stew) recipe from Food.com.
Provided by coolinaria
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot put layers of onions, tomatoes, fish, peppers and potatoes. Make layers until ingredients are over. On top put parsley, laurel leaf, saffron and salt. Sprinkle with wine, water and olive oil.
- Take to the stove and let cook in a small flame for about 45 minutes. Shake the pan once in a while. DO NOT STIR, just shake the pan.
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.
Provided by threeovens
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- 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.
CALDEIRADA FISH STEW
This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT!
Provided by breezermom
Categories Chowders
Time 47m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Thaw fish, if frozen. With a sharp knife, cut the fish into 1 inch pieces; set aside.
- In a 3-quart saucepan cook green pepper, onion, and garlic in hot oil until tender but not brown. Add undrained tomatoes, wine, tomato paste, parsley, bay leaf, coriander, nutmeg, red pepper, and 1 cup water. Bring to a boil; reduce heat. Cover and simmer 20 minutes.
- Add fish pieces, undrained oysters, crab meat (if canned, add it undrained), and lemon slices to tomato mixture. Return to boiling, reduce heat. Cover and simmer 5 to 7 minutes or until fish flakes easily when tested with a fork.
- Remove bay leaf.
- To serve, ladle the soup over the toast in individual serving bowls.
Nutrition Facts : Calories 370.5, Fat 5.4, SaturatedFat 1, Cholesterol 63.9, Sodium 783.4, Carbohydrate 45.5, Fiber 3.5, Sugar 5.8, Protein 31.6
CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)
Make and share this Caldeirada De Peixe (Portuguese Fish Stew) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large stockpot or dutch oven, add the onions and leeks and saute until softened. Add the fennel and garlic and saute until aromatic.
- Add all of the remaining ingredients except the fish and/or shellfish and bring to a boil. Cover, lower heat and simmer for 20 minutes.
- While the stock is simmering, cut the fish into bite-sized portions. Bring the stock back to a rapid boil, add the fish and cook for 1 minute.
- Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pot occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as the shrimp lose their gray translucency. Any longer than this and they become tough and overcooked. Depending on your pot and burner, this will probably be about 2-3 minutes.
- Serve hot with wedges of Broa either on the side or in the dish with the soup ladled over.
CALDEIRADA DE LAS AZORES- AZOREAN SEAFOOD STEW
A simple but hearty and delicious soup. It uses salted cod, which needs to soak overnight to be re-hydrated, so plan accordingly.
Provided by Mami J
Categories Portuguese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice onion, potatoes and tomatoes crosswise into 1/4 inch slices.
- Rinse cod thouroughly and cut into one inch chunks. Peel and devein shrimp.
- Layer half of the onion in a large pot. Sprinkle with half of the garlic, and top with a layer of each of the potatoes and tomatoes.
- Top with all of the cod and shrimp, and season lightly with salt and pepper. Repeat layers of onion, garlic, potatoes and tomatoes.
- Season lightly with salt and pepper, and sprinkle both paprikas and parsley evenly over layers. Top with olive oil, wine and water.
- Cover tightly and cook, over low heat for 40 minutes. Do not stir stew while it cooks, if you must, shake the pot lightly now and then to blend the flavors.
- Serve piping hot.
Nutrition Facts : Calories 527.4, Fat 16.1, SaturatedFat 2.3, Cholesterol 192, Sodium 731.7, Carbohydrate 51.6, Fiber 7.8, Sugar 7.2, Protein 42.2
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