Caldeirada de peixe | Portuguese Fish Stew
(0)
50 min
Under an hour
Sezamo
Caldeirada de peixe este emblema bucătăriei tradiționale portugheze: o tocană bogată și aromată de pește alb, gătită în straturi cu cartofi, ardei gras, ceapă dulce și roșii, înăbușite delicat în vin alb și ulei de măsline extravirgin. O cină reconfortantă și plină de savoare atlantică.
Preparation method
Ingredient preparation
Peel the potatoes and cut them into rounds about 0.5 cm thick. Slice the onion into thin rings, the red bell pepper into strips, and thinly slice the garlic cloves. Cut the white fish fillets into generous pieces (about 5-6 cm) and season lightly with salt and ground black pepper.
Layering and cooking
In a large, heavy-bottomed saucepan or Dutch oven, pour 2 tablespoons of extra virgin olive oil. Arrange a first layer of onion rings, garlic slices, and red pepper strips.
Add a layer of potato slices, sprinkle with a little sweet paprika, salt, and pepper, then place the pieces of white fish and bay leaves on top. Repeat the layers if you have remaining ingredients, finishing with vegetables on top.
Chef's tip
The secret to an authentic Caldeirada is gentle cooking under a lid without stirring vigorously; just swirl the pot gently now and then to blend the flavors without breaking up the delicate pieces of fish.
You can combine cod, hake, or sea bream for added texture and a rich marine flavor characteristic of the Portuguese coast.
27 min
Under an hour
