Caldeirada de Peixe

 

Caldeirada

Portuguese Fish Stew

Ingredients:

800 – 900gms Haddock fillet / White pomfret

250gms medium prawns

1 ½ cup of prawn stock (check Pre-preparation section below)

½ cup of dry white wine (I used Pinot Grigio Veneto)

¼ cup olive oil

2-3 large onion sliced

2 Large potatoes sliced (½ cm thick)

2 green capsicum cut into thick strips

2 large tomatoes sliced

4-5 cloves of garlic crushed

1” inch ginger cut into strips

2-3 green chilies (mild) chopped ( if spicy use 1 or 2)

4 sprigs of coriander leaves

¼ teaspoon turmeric

1 bay leaf

Salt to taste

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Goan Fish Stew

Pre-Preparation:

1. Clean and devein the prawns.

2. Cut the fish fillet into 3 – 3 ½ inch size.

3. Apply salt to both fish and prawns; set aside

4. Use the head of the prawns for stock.

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5. Boil the prawn head with 2 cups of water and add salt and pepper and reduce to 1 ½ cup. Set the stock aside for later use.

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5. Cut all the vegetables and keep ready (potatoes, tomatoes, onion, capsicum, ginger and garlic).

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6. Clean the coriander sprigs and just use the leaves.

Preparation:

1. Take a deep pan and start laying the vegetables starting with onion followed by potatoes and capsicum (Use only half the quantity of each).

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2. Now add the fish and prawns.

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3. Repeat the layers of vegetables and sprinkle turmeric.

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4. Add the chilies, bay leaf, ginger and garlic.

5. Now to this add the stock, wine and olive oil.

6. Sprinkle coriander leaves.

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7. Cover and cook on very low flame for 30 -35 minute.

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8. Open the lid once after 15 minutes and check salt to taste.

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9. Once the potatoes are cooked you Caldeirada is done.

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10. Serve your Caldeirada de peixe with toasted bread or rice.

Caldeirada de peixe

Caldeirada

Enjoy life, it’s delicious.

 

Note:

** Caldeirada is like a stew so it’s up to you how you prefer it (use 1 cup of stock or 1 ½ cup).

**To make Caldeirada you can also use Sea bass, Sword fish, Ray fish, Monk fish, Cod, Mackerels, Sardines, white Pomfret, Tuna, Squids, Mussels and Clams.

** The stew will have a nice light saffron color.

** If you don’t have wine then use 2 tablespoon of vinegar and increase the quantity of stock.

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One Comment Add yours

  1. very beautifully presented…….

    Like

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