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Portugal: Caldeirada de Peixe
Portuguese Fish Stew
Cuisine:
Ingredients
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2 Tbsp olive oil
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2 medium yellow onionthinly sliced
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2 medium red bell pepperthinly sliced
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3 cloves garlic
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3 medium Potatoescut into 2" cubes
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4 Tomatoesroughly chopped
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1 bottle white winedry is best
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2 bay leaves
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1 lb swordfishcut into chunks; can substitute another firm white fish
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1 lb codcut into chunks; can substitute another flakey white fish
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16 medium shrimp
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16 medium musselsscrubbed clean
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to taste salt and pepper
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1 tsp red chili flakesoptional
Directions
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 nation 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. 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!
Recipe Source: Taste.com
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Divide stew among bowls and serve with crusty white bread. |
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