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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 207 mg
- Protein 25 g
- Calories 452.0
- Total fat 30 g
- Cholesterol 38 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
%RDI
- Iron 30.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 17.0
- Vitamin C 60.0
