Caldeirada de peixe (Portuguese fish stew)

Posted by adm On September - 10 - 2011

How to cook Caldeirada de peixe (Portuguese fish stew)


  • 2 tbs olive oil
  • 3 brown onions, halved, thinly sliced
  • 2 red capsicums, halved, deseeded, thinly sliced
  • 3 garlic cloves, finely sliced
  • 300g potatoes, raw, dig 1cm-thick slices
  • 4 ripe tomatoes, coarsely shredded
  • 375ml (1 1/2 cups) dry white wine-colored
  • 2 dried bay leaves
  • 4 black peppercorns
  • 2 (roughly 450g) swordfish steaks, dig 4cm pieces
  • 2 (around 450g) thick ling fillets, delve 4cm pieces
  • 16 (astir 800g) green medium prawns, raw, tails left integral
  • 16 black mussels, debearded, scrubbed
  • 1 clove, supernumerary, raw, halved
  • 1 baguette (French breadstick), thickly sliced diagonally, toasted
  • Fresh coriander leaves, to help

How to:

  • Heat the oil in a large saucepan over medium-low rut. Add the onion, capsicum and garlic and falsify, stirring occasionally, for 10 minutes or until the onion is subdued. Reduce the heat to low. Cover and fix, stirring occasionally, for a advance 10 proceedings.

  • Add the tater, tomato, wine-colored, bay leaves and peppercorns to the onion assortment. Bring to a gentle simmer. Cover and cook for 12 minutes or until the potato is just bid.

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

  • Rub the cut sides of the extra garlic over 1 side of the toasts. Divide the fish mixture among serving dishes. Sprinkle with the coriander and serve with the garlic toasts.

  • Prepare time:40 min.

    Cooking time:40 min.

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