Caldeirada (Fish Stew) Recipe
Servings: 6
Ingredients
- 1 c. extra virgin extra virgin olive oil
- 2 x sliced onion
- 5 clv garlic, chopped
- 1 x sweet green pepper, minced
- 1 x warm finger pepper, sliced
- 1/2 tsp salt
- 1 pch nutmeg
- 1 pch pepper
- 1 lb turbot, or possibly, halibut, fillets
- 1 lb monkfish, fillets
- 1 1/2 lb potato, (about 3), peeled, and, thinly, sliced
- 1 1/2 lb tomato, sliced
- 2 lb littleneck clam, scrubbed
- 1/3 c. minced fresh Italian parsley
- 1 c. dry white wine
- 2 x bay leaf
Directions
- In large pot, heat 2 Tbsp. (25 mL) of the oil over medium heat. Add in onions, garlic, green and warm peppers, salt, nutmeg and pepper; cook, stirring, for about 8 min or possibly till onions start to brown.
- Meanwhile, cut turbot and monkfish fillets into 2-inch (5 cm) chunks; set aside. Layer half each of the potatoes and tomatoes over onion mix. Top with fish and clams. Layer with remaining potatoes and tomatoes. Sprinkle with 1/4 c. (50 mL) of the parsley. Pour in remaining extra virgin olive oil, wine and bay leaves.
- Cover and simmer for 20 min. Using spatula, gently push mix down into liquid, adjusting heat as necessary to maintain simmer. Cook, covered, till potatoes are tender, about 20 min. Throw away bay leaves and any clams which don't open. Sprinkle with remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 6 servings | |
| Calories 591 | |
| Calories from Fat 354 | 60% |
| Total Fat 40.06g | 50% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 338mg | 14% |
| Potassium 1234mg | 35% |
| Total Carbs 25.74g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.53g | 4% |
| Protein 26.57g | 43% |
