Fish stew: Portuguese fish stew
What does it include?
Ingredients
- 2 onions finely chopped (approx. 200g)
- 1 red pepper cut into cubes (approx. 150g)
- Coriander in small bunch
- 1 small red chili
- 3 cloves of garlic
- 400ml dry white wine
- A pinch of saffron
- 1 bay leaf
- 300 g potatoes
- 400 g plum tomatoes
- 600g bacalao
- 300g calamares
- 8 tiger prawns
- 500g clams
- 500g mussels
- 1 sliced baguette
How to prepare it step by step?
Preparation
- Heat a splash of oil in a large, deep frying pan over medium heat.
- Sauté the onion and pepper until they soften, about 5 minutes, ensuring they don't brown.
- Finely chop the coriander stems (reserve the leaves for garnish) and add to the pan with the chili and garlic. Fry for 2-3 minutes until fragrant.
- Pour in the wine, add saffron and bay leaf, and simmer until the liquid reduces by half, about 10 minutes, allowing the flavors to meld.
Full description
Embark on a culinary journey to Portugal with our Caldeirada de Peixe. This fish stew harmoniously blends fresh seafood with traditional spices, creating a symphony of flavors. The aromatic saffron and bay leaf infuse the dish with depth, while the tender potatoes and succulent seafood offer a delightful contrast in textures. Savor the subtle heat from the red chili and the earthy notes of garlic and coriander. Perfectly simmered, this stew is a celebration of Portuguese culinary heritage, bringing the essence of the sea to your table.
