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alling all Tin Fish enthusiasts! Today, we're venturing into the heart of Portuguese cuisine with a hearty and flavorful dish – Caldeirada de Peixe (Fish Stew). This fisherman's stew is a celebration of the bounty of the sea, featuring a variety of seafood simmered in a rich tomato and wine broth with potatoes, onions, and aromatic herbs.
Ingredients:
- ¼ cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine
- 4 cups fish broth (or vegetable broth for a vegetarian option)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 pound skinless and boneless white fish (cod, grouper, halibut all work well), cut into bite-sized pieces
- ½ pound shrimp, peeled and deveined (optional)
- ½ pound mussels, debearded and rinsed (optional)
- ½ pound clams, scrubbed and rinsed (optional)
- 1 pound boiling potatoes, peeled and cut into bite-sized pieces
- Chopped fresh parsley, for garnish
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red pepper (if using), and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the crushed tomatoes, white wine, fish broth (or vegetable broth), bay leaf, and thyme. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to develop.
- Carefully add the white fish pieces and simmer for 5 minutes, or until almost cooked through.
- If using shrimp, mussels, and clams, add them to the pot and cook for an additional 3-5 minutes, or until the shrimp are pink and opaque, and the mussels and clams have opened (discard any unopened ones).
- Finally, add the chopped potatoes and simmer for another 5-7 minutes, or until the potatoes are tender.
- Remove from heat and adjust seasonings if needed.
- Ladle the stew into warm bowls and garnish with chopped fresh parsley. Serve with crusty bread for dipping.
Tips & Variations:
- Feel free to adjust the seafood selection based on your preference. Other options include scallops, calamari, or even leftover cooked fish.
- Don’t have fish broth? You can use store-bought or make your own with fish bones and scraps.
- Like a bit of spice? Add a pinch of red pepper flakes or a chopped chili pepper to the simmering broth.
- For a richer flavor, use a splash of tomato paste along with the crushed tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy this heartwarming Caldeirada de Peixe, a taste of Portugal’s rich seafood tradition!
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