Caldeirada

A beautiful¬†Portuguese fish stew,¬†Caldeirada is made using whatever fish you have to hand. Some recipes call for a 50/50 mix of oily and white fish but I think the beauty of this dish is that it allows you to use whatever fish you have available. In this recipe I use monkfish and prawns but you could also try clams, squid, swordfish, cod, hake… Whatever suits your tastes.

Green peppers are slightly more authentic in this recipe but I prefer the sweetness and more mature flavour of a developed red pepper.

Ingredients (serves 4)

  • 1 large onion – halved and sliced
  • 4 cloves of garlic
  • 1 red pepper, de-seeded and sliced
  • 1 bay leaf
  • 4 large potatoes, peeled and sliced into cross-sections 1cm thick
  • 6 large plum tomatoes, sliced
  • 1 tablespoon tomato puree
  • A pinch of saffron
  • 1 tsp sweet paprika
  • 1 large glass of white wine
  • fish stock (just buy fish stock gels and dilute in hot water)
  • Fish of your choice – I use 500g monkfish tail (membrane removed) and a handful of raw, kingsize prawns
  • Olive oil
  • Salt & Pepper
  • Flat-leaf parsley.

Slowly sweat the onions, garlic, bay leaf and the peppers off in a thick bottomed pan in a decent glug of olive oil. This should take about 10 minutes. Add a layer of potatoes and then a layer of the sliced tomatoes. Repeat if you have any potatoes or tomatoes left. Add the wine, tomato puree, saffron, paprika and allow to cook down for a minute or two. Now add enough fish stock to cover the potatoes. Add a twist of salt and pepper to help it on its way, cover and allow to simmer for 15 minutes.

Prepare your fish – slice into 3 cm thick chunks. Season with salt and pepper and place on top of the stew. Cover and cook for a further 10 minutes. If you’re cooking prawns they won’t take as long so add them with a few minutes of cooking time left.

Finish with chopped parsley, a final glug of olive oil on top and check the seasoning – adjust if necessary.

Serve with warm crusty bread.

 

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