Cauliflower, almonds and raisins
2020-08-13 / test@t
Caldeirada - Portuguese fish stew
Portugal is the world's largest consumer of cod. Locals know how to cook at least 365 dishes from it - one for every day of the year. On big holidays, cod is the main dish on their table, albeit quite expensive, since the Portuguese import this fish mainly from Norway and Spain.
Ingredients
- 400 g squid
- 1 small headless cod weighing about 1 kg
- 1 large onion
- 2 large tomatoes or 250 g chopped tomatoes, s / s
- 1 sweet green pepper
- 4 cloves of garlic
- 12-15 small potatoes
- 3 tsp coarse salt
- 3 tsp ground sweet paprika
- 1 bay leaf
- bunch of cilantro
- 1 glass of dry white wine
- olive oil
- 400 g mussels without shells
STEP-BY-STEP COOKING RECIPE
Step 1
In squid, remove the insides and chitinous plate, peel off the skin. Cut into rings. Peel the fish, separate the fillets from the bones and skin. Cut the fillets into portions.
Step 2
Peel the onion and cut the rings into thin quarters. Cut the tomatoes into large cubes. Remove the stalk, seeds and partitions from sweet pepper, cut into thin strips. Peel the garlic and cut into thin slices.
Step 3
Peel the potatoes, cut in half and place in a bowl of cold water.
Step 4
In a large saucepan, layer half the onion, tomato, garlic and bell pepper. Salt, sprinkle with 1 tsp. paprika, add 1 bay leaf. Put the potatoes in the next layer, salt, sprinkle with 1 tsp. paprika.
Step 5
Layer the remaining onions, tomatoes, garlic and peppers on top of the potatoes, season with salt and sprinkle with the remaining paprika. Chop the cilantro coarsely and add to the saucepan.
Step 6
Pour in wine and just enough water to cover the potatoes. Add 2 tbsp. l. olive oil. Bring to a boil and cook for 5 minutes. over medium heat.
Step 7
Add fish and seafood to the pan - they will be steamed, salt a little. Cover the pot and cook for about 20 minutes, until the potatoes are tender.
Step 8
Gently transfer fish and seafood to a platter, place potatoes with vegetables next to it. Drizzle over the sauce that forms on the bottom of the saucepan, drizzle with olive oil and serve with crispy bread.
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