Caldeirada De Las Azores Azorean Seafood Stew Recipes

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PORTUGUESE FISH STEW (CALDEIRADA)



Portuguese Fish Stew (Caldeirada) image

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!

Provided by Sylvia Fountaine

Categories     Fish

Time 30m

Yield 4

Number Of Ingredients 17

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.

Steps:

  • In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
  • Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
  • Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
  • Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
  • Taste broth. Adjust salt, adding more if necessary.
  • Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.

Nutrition Facts : Calories 447 calories, Sugar 6.7 g, Sodium 305.6 mg, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 5.5 g, Protein 41.6 g, Cholesterol 86.7 mg

CALDEIRADA (PORTUGUESE FISH STEW)



Caldeirada (Portuguese Fish Stew) image

Make and share this Caldeirada (Portuguese Fish Stew) recipe from Food.com.

Provided by coolinaria

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 onions, sliced
2 tomatoes, sliced
1 bell pepper, sliced (red or green) (optional)
1 bunch fresh parsley
1 laurel leaf (bay leaf)
1 kg fish (chose from various kinds, mackerel, swordfish, tuna, skate, sea bass, monkfish, hake, haddock, etc.)
6 large potatoes, sliced
4 -5 saffron threads
1 tablespoon salt
1/2 cup white wine
1/2 cup water
1/2 cup olive oil

Steps:

  • In a large pot put layers of onions, tomatoes, fish, peppers and potatoes. Make layers until ingredients are over. On top put parsley, laurel leaf, saffron and salt. Sprinkle with wine, water and olive oil.
  • Take to the stove and let cook in a small flame for about 45 minutes. Shake the pan once in a while. DO NOT STIR, just shake the pan.

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)



Caldeirada De Peixe (Portuguese Fish Stew) image

This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

Provided by threeovens

Categories     Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
3 onions, cut in half then sliced thin
2 red peppers, sliced thin
3 garlic cloves, minced
10 ounces potatoes, peeled and sliced in 1/2 inch slices
4 tomatoes, coarsely chopped
1 1/2 cups dry white wine
4 cups vegetable broth (optional)
2 bay leaves
4 black peppercorns
1 pinch saffron
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
16 large shrimp, peeled tails intact
16 mussels
16 clams
fresh cilantro (to garnish)
1 garlic clove, peeled and halved
1 baguette, sliced on the diagonal and toasted

Steps:

  • In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
  • Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
  • Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
  • Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
  • Ladle stew into serving bowl and garnish with cilantro.
  • Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

CALDEIRADA DE LAS AZORES- AZOREAN SEAFOOD STEW



Caldeirada De Las Azores- Azorean Seafood Stew image

A simple but hearty and delicious soup. It uses salted cod, which needs to soak overnight to be re-hydrated, so plan accordingly.

Provided by Mami J

Categories     Portuguese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb salted cod, rinsed and soaked in water overnight
1 lb large shrimp
2 lbs potatoes, scrubbed and peeled
3 large tomatoes
1 large onion
4 garlic cloves, mashed
4 tablespoons olive oil
1/4 cup white wine
1 1/4 cups water
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 tablespoon parsley, chopped
salt and pepper

Steps:

  • Slice onion, potatoes and tomatoes crosswise into 1/4 inch slices.
  • Rinse cod thouroughly and cut into one inch chunks. Peel and devein shrimp.
  • Layer half of the onion in a large pot. Sprinkle with half of the garlic, and top with a layer of each of the potatoes and tomatoes.
  • Top with all of the cod and shrimp, and season lightly with salt and pepper. Repeat layers of onion, garlic, potatoes and tomatoes.
  • Season lightly with salt and pepper, and sprinkle both paprikas and parsley evenly over layers. Top with olive oil, wine and water.
  • Cover tightly and cook, over low heat for 40 minutes. Do not stir stew while it cooks, if you must, shake the pot lightly now and then to blend the flavors.
  • Serve piping hot.

Nutrition Facts : Calories 527.4, Fat 16.1, SaturatedFat 2.3, Cholesterol 192, Sodium 731.7, Carbohydrate 51.6, Fiber 7.8, Sugar 7.2, Protein 42.2

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