Caldeirada De Lulas A Madeirense Portuguese Lulash Food

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)

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 (PORTUGUESE FISH STEW)

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)

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.