Caldeirada Portuguese Fish Stew
Janet
Terry has fixed this dish for years and uses it in his cooking small group. I think he originally got it from Emeril.
ingredients
- 1 pound swordfish or tuna (a firm fish)
- 1 pound whitefish such as flounder or cod
- 4 garlic cloves, chopped
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 1 large green pepper
- 2 onions, coarsely chopped
- 3 medium red potatoes, cut in smallish chunks
- 1 (28-ounce) can chopped tomatoes
- a few shakes crushed red pepper
- 1 (14 oz) can crushed tomatoes
- 1 bay leaf torn in half
- 3 tablespoons coarsely torn cilantro leaves
- 3/4 cup frozen peas
- 1-2 lbs clams or mussels
- 3/4 cup white wine
directions
- 1
Cut the pepper into thin strips. In a large oven-to-table pot, heat the remaining oil and stir in the pepper strips, garlic, and onions. Add the potatoes and sprinkle with a little salt. Add the chopped tomatoes, bay leaf, crushed red pepper, 2 tablespoons of cilantro, peas, and 1 cup of water. Cover and bring to the simmering point. Cook for 20 minutes.
- 2
While it cooks, rinse the mussels/clams and cut the fish into 2-inch pieces.
- 3
Place the clams/mussels around the perimeter of the dish and put the pieces of swprdfish in the center. Place the whitefish on top, pour the wine over the fish, and sprinkle with a little pepper and the remaining cilantro. Finally, place the pepper circles in the middle, cover again, and cook for 10 more minutes, or until the clams have opened and the fish is cooked through. Take to the table and serve, making sure each person gets a variety of fish.
- 4
Serves 6.
Source: Terry
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