CALDO DE PEIXE (FISH/SEAFOOD STEW)

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CALDO DE PEIXE (FISH/SEAFOOD STEW) image

Categories     Soup/Stew     Fish     Stew     Healthy

Yield 8

Number Of Ingredients 13

6 white potatoes
1 saffron to taste
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
1 lb. fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass)
1lb. Peeled and deveined shrimp
1lb. Scalops, (Bay or Sea)
1lb.

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.

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