Best Caldo De Peixe Fishseafood Stew Recipes

CALDO DE PESCADO (SPANISH FISH SOUP)

Steps:

• In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
• Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
• Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP

Steps:

• In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
• In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
• Next add fish cut into small pieces to the kettle and saute.
• Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
• Simmer until potatoes and fish are done.
• Add chopped parsley and chopped scallions to the kettle.

CALDO DE PEIXE (FISH/SEAFOOD STEW)

Steps:

• In a large kettle, gently saute chopped onions, saffron tomatoes, scallions and green and red peppers in oil. Next, add fish cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth. Towards the end add shrimp and scallops. Should not cook longer than 20 minutes.

CALDO DE PEIXE

Steps:

• Cut the fish into chunks (about 2-3 inches wide). Make sure not to discard of the head or tail! After the fish has been cut, soak it in a bowl of cold water, apple cider vinegar and lemon juice for 10 minutes and then rinse the fish off.
• Place the fish back in the bowl and season it with crushed garlic, salt, pepper, paprika, annatto, lemon juice, chopped cilantro, garlic powder, onion powder and olive oil. Use a rubber spatula to gently toss the fish in the seasonings or better yet, brush the seasonings on using a pastry brush on all sides. Cover the bowl with plastic wrap and let the fish rest in the refrigerator for a minimum of 2-3 hours, or overnight.
• Peel and cut the yuca and green banana into pieces, then and set them aside. Remove the fish from the refrigerator and transfer each piece of fish to a separate platter or bowl. Try to brush the garlic, onions and any excess seasoning into the bowl that you seasoned the fish in. Reserve for the next step.
• Heat 3 tablespoons of olive oil in a 16-quart pot and add the reserved onions, garlic, and seasonings from the fish to the pot. You can use a splash of water to loosen the seasonings from the bowl. Cook the onions and garlic for about 1 minute then add the tomato, hot sauce, bouillon cubes, salt and pepper. Let cook for another 2-3 minutes, use wooden spoon to break up the tomato and bouillon cubes.
• Add about 5 quarts of cold water, and bring the pot to a boil over high heat. Once the water starts to boil, reduce heat to medium/low. Then add the banana, yuca and bay leaves. Cover the pot and let it simmer for 15 minutes
• While the caldo de peixe simmers, peel and cut the potatoes, squash and and yam into pieces. Once the time is up from the previous step, add the remaining vegetables and let the pot continue to simmer for another 20 minutes.
• Taste the caldo de peixe, and add more seasoning if needed. Once you're satisfied with the taste, turn the heat off from under the pot and stir in the fresh cilantro leaves.
• Let the caldo de peixe rest covered for about 15-30 minutes before serving. The longer the caldo de peixe rests, the more rich and flavorful the broth will be!

BRAZILIAN FISH STEW (MOQUECA DE PEIXE)

Steps:

• Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
• Heat oil in a large Dutch oven over medium heat.
• Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
• Increase heat to medium-high; add tomato, and cook 2 minutes.
• Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
• Discard bay leaf.
• Place one-third of vegetable mixture in a blender, and puree until smooth.
• Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
• Add coconut milk and red pepper to pureed vegetable mixture.
• Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
• Sprinkle with 1/4 cup cilantro.