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Ingredients

Adjust Servings:
2 Tbsp olive oil
2 medium yellow onion thinly sliced
2 medium red bell pepper thinly sliced
3 cloves garlic
3 medium Potatoes cut into 2" cubes
4 Tomatoes roughly chopped
1 bottle white wine dry is best
2 bay leaves
1 lb swordfish cut into chunks; can substitute another firm white fish
1 lb cod cut into chunks; can substitute another flakey white fish
16 medium shrimp
16 medium mussels scrubbed clean
to taste salt and pepper
1 tsp red chili flakes optional

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Portugal: Caldeirada de Peixe

Portuguese Fish Stew

Cuisine:

Ingredients

Directions

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I always have to think a bit about what recipes are good for Camp.  The cupboards aren’t as stocked as my own, and I’m never sure exactly what equipment I’m going to find.  Plus, you’re always cooking for a good sized group – my favorite part about Camp.  I decided on this fish stew because it’s fairly simple in terms of equipment (one pot and a cutting board!) and ingredients, and because I wanted to give a little preview of what Kippy, Dad, Courtney and I will taste when we head to Portugal in November!   A seafaring national with a well-developed fishing industry, fish and seafood are a staple of the Portuguese cuisine.  In fact, Portugal has Europe’s highest fish consumption per capita!  Having been fished and traded since the 15th century, cod is the country’s most commonly consumed type of fish.

Wanting the freshest seafood, we went straight from the airport to the Boston Public Market, which luckily was already bustling at 8:30am on a Friday.  The nice gent behind the counter was patient enough to help me decipher the amount of each item I needed, which my recipe listed in grams, and even gave me some advice on what types of fish would make a good substitute for swordfish and ling, neither of which they had.

Essentially, you want to create a texture contrast by choosing a firmer fish that will stay in tact in the stew, along with a flakey fish that will break apart

Essentially, you want to create a texture contrast by choosing a firmer fish that will stay in tact in the stew, along with a flakey fish that will break apart.  After selecting the fish, I picked up a loaf of homemade bread to serve alongside it – you’re going to want something to sop of the broth so not a drop goes to waste!

Everything is easier with handsome co-chefs!
Any everything tastes better at Camp!

Recipe Source: Taste.com

Steps

1
Done

Heat the oil in a large saucepan over medium-low heat. Add the onion, chili flakes and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft. Reduce the heat to low.

2
Done

Add the potato, tomato, wine, and bay leaves. Bring to a gentle simmer. Cover and cook for 12 minutes or until the potato is just tender.

3
Done

Arrange the swordfish and cod pieces evenly on top of the onion mixture. Top with the prawns and mussels. Season with salt and pepper. Cover and cook for 6-8 minutes or until the mussels open. Discard any unopened mussels.

4
Done

Divide stew among bowls and serve with crusty white bread.

Johanna

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