Portugal is known for its delicious seafood dishes, and one of the most popular is Caldeirada, a traditional fish stew that is packed with flavor. This hearty dish is made with a variety of fish, vegetables, and a generous amount of white wine. It is typically enjoyed with crusty bread and paired with a glass of white wine, creating a perfect combination of flavors. If you want to try your hand at making this classic Portuguese dish, here is a traditional recipe for Caldeirada.
– 1 lb of mixed white fish fillets (such as cod, haddock, or sea bass)
– 1 lb of mixed shellfish (such as shrimp, mussels, or clams)
– 2 onions, thinly sliced
– 4 cloves of garlic, minced
– 3 tomatoes, chopped
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 medium-sized potatoes, peeled and thinly sliced
– 2 tablespoons of olive oil
– 1 cup of white wine
– 1 cup of fish or vegetable stock
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Step 1: Prepare the Fish and Shellfish
Begin by cleaning and preparing the fish fillets and shellfish. Rinse them under cold water and pat them dry with paper towels. Cut the fish fillets into portion-sized pieces and remove any shells from the shellfish. Set them aside while you prepare the rest of the ingredients.
Step 2: Sauté the Onions and Garlic
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and minced garlic and sauté until they become translucent and fragrant, about 5 minutes.
Step 3: Add the Vegetables
Add the chopped tomatoes, sliced bell peppers, and thinly sliced potatoes to the pot. Stir well to combine the ingredients. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Step 4: Add the Wine and Stock
Pour in the white wine and fish or vegetable stock, and add the bay leaf. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to blend together.
Step 5: Add the Fish and Shellfish
Gently add the fish fillets and shellfish to the pot, making sure they are submerged in the liquid. Cover the pot and let it simmer for about 10-15 minutes, or until the fish is cooked through and the shellfish have opened. Discard any shellfish that do not open.
Step 6: Serve and Garnish
Remove the pot from the heat and ladle the stew into bowls. Sprinkle with freshly chopped parsley for a pop of color and added freshness. Serve the Caldeirada hot, accompanied by crusty bread and a glass of white wine.
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