Portuguese Fish Stew (Caldeirada)
Ingredients
The base
-
3
tablespoons
olive oil
-
1
large
onion, diced
-
4
cloves
garlic, rough chopped
-
2
medium
tomatoes, diced
-
¼
cup
white wine
-
4
cups
chicken stock (or fish stock, or half clam juice)
-
2
teaspoons
fish sauce
-
1
large pinch
saffron, crumbled
-
⅛
teaspoon
ground clove (or allspice, optional)
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
2
leaves
bay leaves
-
1-2
tablespoons
fresh thyme
-
1
pound
potatoes, cut into 1-inch cubes
The fish
-
1.5
pounds
fish fillets (wild cod, haddock, sea bass, salmon, etc.)
Garnish
-
to taste
lemon wedges
-
to taste
fresh Italian parsley or cilantro
-
to taste
chili flakes
-
to serve
crusty bread
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until golden and fragrant.
- Add diced tomatoes and cook until softened.
- Pour in white wine and simmer until most evaporates.
- Add stock, fish sauce, saffron, spices, bay leaves, thyme, and potatoes; bring to a boil.
- Cover and simmer until potatoes are fork-tender.
- Add fish and gently stir; simmer until fish is cooked through.
- Taste and adjust seasoning if necessary.
- Garnish with parsley, lemon, and chili flakes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
447
Total fat
19g
Total carbohydrates
30.2g
Total protein
41.6g
Sodium
305.6mg
Cholesterol
86.7mg
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