PORTUGUESE FISH STEW (CALDEIRADA DE PEIXE)
This Portuguese fish stew contains a mixture of fish including squid, prawns, clams and mussels. It is a low calorie recipe and makes several portions, perfect for sharing with a group of friends or family
Provided by olivemagazine
Categories Dinner
Time 1h
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
- Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
- Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.
Nutrition Facts : Calories 389 calories, Fat 4.4 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 38.2 grams carbohydrates, Sugar 7.8 grams sugar, Fiber 4.1 grams fiber, Protein 38.2 grams protein, Sodium 1.7 milligram of sodium
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 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.
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