Caldeirada (Fish Stew)
This recipe makes 8 servings
Ingredients
- 1 cup extra-virgin olive oil
- 2 sliced onions
- 5 cloves garlic, minced
- 1 sweet green pepper, chopped
- 1 hot finger pepper, sliced
- 1/2 tsp salt
- 1 pinch nutmeg
- 1 pinch pepper
- 1 lb turbot fillets or halibut fillets
- 1 lb monkfish fillets
- 1-1/2 lb potatoes, peeled and thinly sliced
- 1-1/2 lb tomatoes, sliced
- 2 lb littleneck clams, scrubbed
- 1/3 cup chopped fresh Italian parsley
- 1 cup dry white wine
- 2 bay leaves
Preparation
In large pot, heat 2 tablespoons (25 mL) of the oil over medium heat. Add onions, garlic, green and hot peppers, salt, nutmeg and pepper; cook, stirring, for about 8 minutes or until onions start to brown.
Meanwhile, cut turbot and monkfish fillets into 2-inch (5 cm) chunks; set aside. Layer half each of the potatoes and tomatoes over onion mixture. Top with fish and clams. Layer with remaining potatoes and tomatoes. Sprinkle with 1/4 cup (50 mL) of the parsley. Pour in remaining olive oil, wine and bay leaves.
Cover and simmer for 20 minutes. Using spatula, gently push mixture down into liquid, adjusting heat as necessary to maintain simmer. Cook, covered, until potatoes are tender, about 20 minutes. Discard bay leaves and any clams that do not open. Sprinkle with remaining parsley.
- Keywords : Main Course; Stew; One-Pot; Halibut; Clams; Fish; Potatoes; White wine;
Related content
-
From our sponsor: Ontario Veal and Root Vegetable Stew
This simple stew is bursting with the sweet flavour of root vegetables, complemented by the mild...
-
Quick Beef and Mushroom Ragout
Serve this hearty ragout over egg noodles, rice, quinoa, mashed potatoes, or with bread alongside...
-
Beef and Okra Stew
Khamisa Baya's saucy stew comes from Sudan in Africa. Serve it over cooked rice, cornmeal or...
-
Lima Bean and Lamb Stew
There are a lot of spices in this stew, but don't be alarmed. Together they offer a taste right...
