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Portuguese Fisherman’s Stew (Caldeirada De Peixe)

Portuguese Fisherman's Stew (Caldeirada De Peixe)
Portuguese Fisherman's Stew (Caldeirada De Peixe)

Portuguese Fisherman’s Stew (Caldeirada De Peixe)

This Portuguese fisherman’s stew brings together all the ingredients of Portugal—onion, garlic, clams, mussels, cod, sausage, and tomatoes—in classic fashion.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 6 people

Ingredients
  

  • 450 g white fish
  • 140 g cod fillets
  • 20 mussels scrubbed and debearded
  • 500 g littleneck clams, scrubbed
  • 250 g linguiça or spicy Italian sausage, cut slices
  • 3 onions sliced
  • 1/2 teaspoon garlic minced
  • 2 tablespoon margarine
  • 450 g white beans drained
  • 2 quart water
  • 2 bay leaves
  • 450 ml chicken stock
  • 450 g stewed tomatoes
  • 1 1/2 teaspoon thyme
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 1/4 cup dry white wine
  • 1 generous pinch saffron threads
  • 3 tablespoons olive oil
  • 1 1/4 cups coarsely chopped leeks
  • 1 cup coarsely chopped onion
  • 1 tablespoon minced garlic
  • 450 mls fish stock or bottled clam juice
  • 1/2 can diced tomatoes in juice
  • 1/2 teaspoon fresh oregano
  • Four
  • Yellow cornmeal
  • 1/4 cup chopped flat-leaf parsley leaves
  • 1 teaspoon smoked paprika

Instructions
 

  • Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
  • Heat 1 tablespoon of the oil in heavy large saucepan over medium-high heat. Add leeks and onion; saute until tender, about 8 minutes. Add garlic; saute 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
  • Reduce heat and simmer 30 minutes.
  • Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat remaining 2 tablespoons of oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
  • In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil;
  • Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
  • In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes.
  • Drain lemon water; add fish to stew and heat thoroughly before serving.
Keyword Portuguese, Fisherman’s, Stew, Caldeirada, Peixe

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