CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)
This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.
Provided by threeovens
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
- Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
- Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
- Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
- Ladle stew into serving bowl and garnish with cilantro.
- Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
PORTUGUESE-STYLE FISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
PORTUGUESE FISH STEW
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
- Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
- Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
PORTUGUESE FISH STEW
This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!
Provided by aliera86
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
- Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
- Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 28.5 g, Cholesterol 146.5 mg, Fat 13.5 g, Fiber 3.1 g, Protein 47 g, SaturatedFat 1.9 g, Sodium 875 mg, Sugar 10.5 g
CALDEIRADA (PORTUGUESE FISH STEW)
Make and share this Caldeirada (Portuguese Fish Stew) recipe from Food.com.
Provided by coolinaria
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot put layers of onions, tomatoes, fish, peppers and potatoes. Make layers until ingredients are over. On top put parsley, laurel leaf, saffron and salt. Sprinkle with wine, water and olive oil.
- Take to the stove and let cook in a small flame for about 45 minutes. Shake the pan once in a while. DO NOT STIR, just shake the pan.
PORTUGUESE FISH STEW
Provided by Barbara Kafka
Categories dinner, one pot, soups and stews, main course
Time 1h16m
Yield Six main-course portions or 12 first-course portions
Number Of Ingredients 8
Steps:
- Stir together oil and potatoes in a 5-quart glass or ceramic casserole. Cover securely with microwave plastic wrap or a tightly fitting lid. Cook at 100 percent power for 4 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
- Remove from oven. Place fish bones and heads on a double thickness of cheesecloth and tie securely with string. Add to casserole along with 2 1/2 cups of the wine and garlic. Cover and cook for 22 minutes, stirring twice.
- While potato mixture is cooking, halve fillets lengthwise and remove pin bones; try a tweezers. Cut across into 2-inch chunks.
- If using plastic, prick to release steam. Remove casserole from oven and uncover. Discard fish heads and bones in cheesecloth. Place fish over potatoes and top with kale. Re-cover and cook for 17 minutes. If using plastic, prick to release steam.
- Remove from oven and uncover. Stir in remaining 1-cup wine, salt and pepper to taste, breaking up the fish as you stir. Re-cover and cook for 3 minutes more or until hot.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 36 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 1366 milligrams, Sugar 5 grams
CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)
Make and share this Caldeirada De Peixe (Portuguese Fish Stew) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large stockpot or dutch oven, add the onions and leeks and saute until softened. Add the fennel and garlic and saute until aromatic.
- Add all of the remaining ingredients except the fish and/or shellfish and bring to a boil. Cover, lower heat and simmer for 20 minutes.
- While the stock is simmering, cut the fish into bite-sized portions. Bring the stock back to a rapid boil, add the fish and cook for 1 minute.
- Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pot occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as the shrimp lose their gray translucency. Any longer than this and they become tough and overcooked. Depending on your pot and burner, this will probably be about 2-3 minutes.
- Serve hot with wedges of Broa either on the side or in the dish with the soup ladled over.
ED'S PORTUGUESE FISH STEW- FOOD AND WINE
Number Of Ingredients 16
Steps:
- Roast chiles directly over a gas flame or under a broiler, turning until charred all over. Let cool. Peel, seed, and stem the chiles, then coarsely chop them.
- In a large saucepan, heat the olive oil until shimmering. Add the sausage and cook over moderate heat, stirring, just until the fat starts to render, about 3 minutes. Add the chiles, onion, garlic, thyme, bay leaves, crushed red pepper, and salt and pepper. Cook, stirring occasionally, until the veggies are softened, about 5 minutes. Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 min. Stir in the clam broth and tomatoes. Cover the saucepan and cook over low heat, stirring occasionally about 15 minutes.
- Add the clams to the saucepan, cover and cook over moderately low heat for 3 min. Gently stir in the cod and mussels, cover and cook until the clams and mussels have opened and the cod is just white throughout, about 10 min. Ladle the fish stew into shallow bowls over cooked rice and garnish with cilantro. Serve with crusty bread.
PORTUGUESE FISH STEW
Make and share this Portuguese Fish Stew recipe from Food.com.
Provided by Recipe Junkie
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, garlic and pepper in oil until soft.
- Mash tomatoes with a potato masher.
- Add to onions and pepper.
- Add tomato sauce, water and wine.
- Cook, covered for 30 minutes.
- Add fish and cook for an additional 10 to 15 minutes until fish is tender.
- Add parsley during the last few minutes.
- Season to taste.
Nutrition Facts : Calories 422.8, Fat 16.5, SaturatedFat 2.5, Cholesterol 114.3, Sodium 443.1, Carbohydrate 24.6, Fiber 5.3, Sugar 12.9, Protein 35.1
PORTUGUESE FISH AND SHRIMP STEW
Just great memories from old country.
Provided by maria maxey @crazychelf
Categories Fish
Number Of Ingredients 11
Steps:
- SALT fish and shrimp
- IN a clap pot (panela is pot )IF you don't have a clay pot use a large cast iron or large soup pot. GREASE the bottom of the pot,, arrange a layer of sliced onion, arrange piece of fish and shrimp,a layer of tomatoes and peppers,REPEAT ,REPEAT to fill the pan.
- PLACE the coconut milk and palm oil. FINALLY the soft coriander and basil, tied by a string.
- AFTER YOU COMPLETE the cooking ,remove the coriander and basil string out.
- SERVE it with white rice and scoop the fish and vegts,over the rice and the fish sauce ,over the rice . Chop fresh parsley and top it. SERVE a glass of white wine. MUTO GOSTO.
PORTUGUESE FISH STEW
Provided by Food Network
Time 1h15m
Yield 8 servings 12 servings
Number Of Ingredients 16
Steps:
- Trim and clean the fish, and salt lightly. Set aside. Pour the olive oil into a large flameproof casserole (preferably earthenware, although this is not essential). Heat, then add the onions and brown. Add the garlic, parsley, chilies and bay leaves, then add the tomatoes and vinegar. Stew for a while, stirring occasionally. Do not allow the ingredients to burn and stick. Pour over a little water and add the peppercorns, piri piri sauce, salt, and nutmeg, to taste. Bring to the boil.
- Meanwhile, rinse the fish to remove the excess salt but do not skin or bone. Cut fish into slices (except the sardines, which should be left whole, but decapitated). Add the fish to the stew in layers, with the tougher fish at the bottom. Layer the strips of green pepper between each layer of fish. Put the sardines on the top so that they don't break up.
- Spread the butter over the bread. Place the bread over the top of the sardines, buttered side down. Cover and cook over a low heat, shaking the casserole from time to time to prevent sticking; do not uncover. When the contents begin to boil, and the liquid has soaked and covered the bread completely, the dish is ready to serve. Place a slice of bread and a sardine on each plate and ladle over the rest of the stew.
PORTUGUESE-STYLE FISH STEW
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
- Per serving: Calories 354; Fat 15 g (Saturated 3 g); Cholesterol 140 mg; Sodium 276 mg; Carbohydrate 17 g; Fiber 2 g; Protein 34 g
- ;
PORTUGUESE FISH STEW
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
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