Seafood Stew

By The Canadian Living Test Kitchen

68 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	452452 cal
pro	25 g25g pro
total fat	30 g30g total fat
sat. fat	4 g4g sat. fat
carb	21 g21g carb
fibre	3 g3g fibre
chol	38 mg38mg chol
sodium	207 mg207mg sodium
% RDI:	-
calcium	66 calcium
iron	3030 iron
vit A	1717 vit A
vit C	6060 vit C
folate	1414 folate

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Prepared in all the coastal cities and towns of Portugal, this layered fish, shellfish, potato and tomato stew, called caldeirada, is wonderful for entertaining. It's bountiful enough to satisfy a crowd and requires little effort to prepare.

Ingredients

1 cup extra-virgin olive oil 1 1cup cupextra-virgin olive oil
2 onions , sliced2 2oniononions, sliced
5 minced cloves of garlic 5 5minced cloves of garlic
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1 hot finger pepper , sliced1 1hot finger pepper, sliced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1 lb turbot fillets 1 1lb lbturbot fillets or halibut fillets
1 lb monkfish fillets 1 1lb lbmonkfish filletmonkfish fillets
2 lb littleneck clams 2 2lb lblittleneck clamlittleneck clams or mussels
3 3potatoes, peeled and thinly sliced (1-1/2 lb/750 g)
4 4ripe tomatotomatoes, sliced (1-1/2 lb/750 g)
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
1 cup dry white wine 1 1cup cupdry white wine
2 bay leaves 2 2bay leafbay leaves

Preparation

In large pot, heat 2 tbsp (25 mL) of the oil over medium heat. Add onions, garlic, green and hot peppers, salt, nutmeg and pepper; cook, stirring occasionally, until onions start to brown, about 8 minutes.

Meanwhile, cut turbot and monkfish into 2-inch (5 cm) chunks; set aside. Scrub clams, discarding any that do not close.

Layer half of the potatoes and tomatoes over onion mixture. Top with fish chunks and clams. Layer remaining potatoes and tomatoes over top. Sprinkle with 1/4 cup (50 mL) of the parsley. Add remaining oil, wine and bay leaves. Cover and simmer for 20 minutes.

Using spatula, gently submerge mixture; cover and cook until potatoes are tender, about 20 minutes. Discard bay leaves and any clams that do not open. Sprinkle with remaining parsley.

Source : Canadian Living Magazine: October 2003