Caldeirada De Lulas A Madeirense Portuguese Lulash Recipes

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

Ingredients

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 LULAS A MADEIRENSE (PORTUGUESE LULASH)

Caldeirada De Lulas a Madeirense (Portuguese Lulash) image

This is a wonderful appetizer or side dish that my Portuguese ex-mother-in-law used to make as part of the Sunday feast. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories Squid

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 lbs of fresh squid
1 cup white wine
1 cup of pure extra virgin olive oil
1 small onion (slightly chopped or sliced)
1 cup fish stock
1/2 teaspoon ginger
3 -4 bay leaves
1 dash salt
1 dash pepper
1 tablespoon granulated garlic
1/2 teaspoon curry powder

Steps:

Clean the squid thoroughly removing the plastic type bone, the beak, and the ink sack.
Cut the large pieces into smaller pieces. Place the pieces of squid, including the tentacles on the side.
In a large saucepot, heat the oil and saute the onions and garlic, about 5 minutes.
Blend and add the curry powder, ginger, and pepper and stir for a minute or two.
Add the wine, fish stock, bay leaves and salt and bring to a boil, then reduce to the lowest heat and steam for 5 minutes.
Add the squid and simmer for only 1 minute.
Divide the squid and the liquid mixture into small separate serving bowls, and serve immediately with crusty bread to sopp up the liquid.

Nutrition Facts : Calories 760.8, Fat 57.7, SaturatedFat 8.4, Cholesterol 529, Sodium 234.7, Carbohydrate 12.2, Fiber 0.6, Sugar 1.8, Protein 37.3

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