Caldeirada – Portuguese fish stew with potatoes
Ingredients
- 1 onion
- 4 garlic cloves
- 2 tomatoes
- 450 g potatoes
- 3 tbsp olive oil
- 60 ml white wine, dry
- 1 l fish stock
- 1 pinch saffron
- ⅛ tsp ground cloves
- ¼ tsp Paprika, smoked
- ¼ tsp black pepper
- 2 bay leaves
- salt, to taste
- 3-4 sprigs thyme
- 1500 g fish fillet
Utensils
- knife
- cutting board
- pan
Instructions
- Peel the onion, garlic and potatoes.
- Chop the tomatoes, onion and garlic into small cubes.
- Chop the potatoes into large cubes.
- Heat the olive oil in a saucepan.
- Onion and garlic in it for 5-6 minutes sauté until softened.
- Add the tomatoes and simmer for a further 4 minutes.
- Pour the white wine over the vegetables.
- Stir and simmer for 2 to 3 minutes.
- Broth, spices, salt, thyme leaves and the potatoes Add.
- Bring the broth to a boil.
- Cook the stew under a lid for 15 minutes.
- Cut the fish into large cubes.
- Add to the saucepan with the vegetables.
- Cook the fish stew over high heat for 3-4 minutes .
- Seafood can also be added to the stew if desired.
- Crab, scallops or prawns work well.
- Serve the fish stew immediately warm with bread.
Cod, haddock, salmon, sea bass, other fish species or a mixture of these can be used.
