Recipe: Portuguese Fish Stew (Caldeirada)
One of my favorite Portuguese dishes is a Portuguese Fish Stew called Caldeirada. I make mine with monkfish, but you can use any meaty white fish. I think you will love this recipe because it is super simple and quick enough for weeknights, and special enough for a nice Sunday meal! It is great during the winter when it is cold outside and you want a comfort dish. Grab some nice crusty bread and dunk into the flavorful sauce and a bottle of Sogrape Mateus Rosé or Rosé of your choice to accompany the flavor of the stew.
Tão Bom! / So Good!
Prep Time: 15min Cook Time: 30min Total Time: 45 minutes Yield: 6
Ingredients:
1 cup white wine
3 tbsp tomato paste
1 tsp paprika
1/4 cup olive oil
3.5 lbs fresh monkfish cut in approximately 3 inch pieces (feel free to use sturdy white fish like grouper, conger, cod, halibut, haddock) – you can even do a mix of a couple of different types.
1 large cooking onion sliced thin
5 cloves garlic sliced thin
1 tbsp kosher salt 1/2 tbsp if using fine salt
1 tsp cumin
1/2 tsp ground cinnamon
2 medium tomatoes sliced into thin wheels
1 large red bell pepper sliced into thin wheels (you can also do a mix of green & red)
4 yukon gold potatoes (cut into thick rounds)
2 bay leaves
8 sprigs of fresh flat leaf (Italian) parsley with most of the stem cut off
Instructions:
In a measuring cup with a spout, whisk together the wine, tomato paste and 1 tsp paprika, until well combined.
Pour the olive oil into the bottom of a large dutch oven or heavy pot.
Spread half of the sliced onions and garlic evenly over the oil and bottom of the pot.
Place half of the potatoes over the onions and garlic in one layer if possible.
Place half of the monkfish over potatoes, in one layer if possible.
Sprinkle 1/3 of the salt, cumin and cinnamon evenly over the fish.
Place half of the tomato and pepper sliced wheels evenly over the fish.
Spread the remaining sliced onions and garlic evenly over the tomato and pepper slices.
Place the remaining potatoes over the onions and garlic.
Place the remaining monkfish over the potatoes.
Sprinkle 1/3 of the salt, cumin and cinnamon evenly over the fish.
Place the remaining tomato and pepper sliced wheels evenly over the fish.
Sprinkle the remaining salt, cumin and cinnamon over the tomatoes and peppers.
Add the two bay leaves.
Pour the wine mixture evenly over the ingredients in the pot.
Place the pot on the stove (no lid) and turn the heat up to medium high.
Once the liquid starts to bubble, cover the pot with the lid and reduce the heat to low.
Let simmer for about 30 minutes or until the fish starts to flake.
Turn off the heat, uncover the pot, and add the fresh parsley over the cooked ingredients and its ready to serve with some nice bread and a bottle of Rosé.