Portuguese Fish Stew (Caldeirada de Peixe)
www.karenskitchenstories.com
www.karenskitchenstories.com
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Ingredients

  • 1/4 cup olive oil
  • 11 large onion, chopped
  • 12 leeks, sliced and well washed, and then chopped
  • 11 fennel bulb, stems and ends cut off, coarsely chopped
  • 15 garlic cloves, finely chopped
  • 11 14- ounce can of diced tomatoes, drained
  • 11 red bell pepper, cored, seeded, and diced
  • 11 bay leaf
  • 1 Zest of an orange
  • 11 quart fish stock, vegetable stock, water, or a mixture of water and clam juice. 
  • 12 cups dry white wine
  • 11/4 teaspoon red pepper flakes
  • 11 tablespoon salt
  • 1 Freshly ground black pepper
  • 11 1/2 pounds whitefish, such as cod, cut into cubes
  • 11 1/2 pounds jumbo shrimp, shelled and deveined 
  • 1 ingredients: 1/4 cup olive oil 1 large onion, chopped 2 leeks, sliced and well washed, and then chopped 1 fennel bulb, stems and ends cut off, coarsely chopped 5 garlic cloves, finely chopped 1 14-ounce can of diced tomatoes, drained 1 red bell pepper, cored, seeded, and diced 1 bay leaf Zest of an orange 1 quart fish stock, vegetable stock, water, or a mixture of water and clam juice.  2 cups dry white wine 1/4 teaspoon red pepper flakes 1 tablespoon salt Freshly ground black pepper 1 1/2 pounds whitefish, such as cod, cut into cubes 1 1/2 pounds jumbo shrimp, shelled and deveined Heat the olive oil in an 8 quart stock pot over medium heat. Add the onions and leeks, and cook, stirring, until softened. Add the fennel and garlic and cook for about 3 more minutes. 
  • 1 Add the rest of the ingredients except the fish and simmer for 20 minutes. 
  • 1 Add the whitefish and shrimp and cook until the shrimp begins to turn opaque, and then turn off the heat. 
  • 1 Serve immediately. 

Instructions

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