Ingredients: |
Ingredients: Stew
• 6 medium onions, chopped
• 8 cloves of garlic, crushed – used roasted garlic
• 2 large green peppers, sliced – used orange bell pepper (2016 christmas used 2 pablano peppers)
• 75ml / 2.5fl oz olive oil
• 60g / 2.5oz chopped flatleaf parsley – used dry parsley
• a good pinch of saffron
• 450g / 16oz potatoes, diced
• 2 or 3 bay leaves
• 12 peppercorns
• 4 large juicy ripe tomatoes, chopped – used 28 oz can Alessi san marzano style peeled whole tomatoes with basil (2016 christmas used fire roasted san marzano)
• 75ml / 2.5fl oz tomato paste – did not use
• 500ml / 17.5fl oz dry white wine – did not use
• 250ml / 8.5fl oz water – used 32 fl oz vege broth
• 450g / 1lb squid, cleaned
• 25 clams or cockles
• 900g / 2lb oily fish like mackerel, swordfish or tuna
• 900g / 2lb white fish like sea bass, monkfish, hake or haddock
• 225g / 8oz good large raw prawns
• 24 mussels
• freshly ground black pepper
• 30g chopped fresh coriander
Adobo Seasoning
1/4 cup sweet paprika
3 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons dried oregano (preferably Mexican)
2 tablespoons ground cumin
1 tablespoon chipotle chile powder
1 tablespoon garlic powder
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Directions: |
Directions:Stew
Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.
Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes.
Add the squid and clams or cockles and simmer for another ten minutes.
Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth.
Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open.
Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander.
Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into.
NOTE: used shrimp, crab, oysters not in shell, white clams, scallops other clams
NOTE: I added about 2 tbs of adobo seasoning see recipe below
Minhthy added fish sauce to it as well.
Adobo Seasoning
Combine 1/4 cup sweet paprika, 3 tablespoons ground black pepper, 2 tablespoons onion powder, 2 tablespoons dried oregano (preferably Mexican), 2 tablespoons ground cumin,
1 tablespoon chipotle chile powder, and 1 tablespoon garlic powder.
Store in airtight container |
This recipe for Caldeirada (Portuguese Fish-Seafood Stew) is from