Portuguese Fish Stew (Caldeirada)

Name: Portuguese Fish Stew (Caldeirada)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Portuguese
Ingredients: 3 tablespoons olive oil; 1 onion, diced; 4 garlic cloves, rough chopped; 2 tomatoes, diced; 1/4 cup white wine; 4 cups chicken stock (or fish stock, or use half clam juice); 2 teaspoons fish sauce ( skip if using fish stock/clam juice); large pinch saffron, crumbled; 1/8 teaspoon ground clove (or allspice)- optional see notes; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 bay leaves; 1-2 tablespoons fresh thyme (lemon thyme is nice); 1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version; ——-; 1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces

Instructions

Prep:10minCook:20min

Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!

Updated at: Thu, 21 Nov 2024 22:00:40 GMT