Caldeirada Fish Stew Food

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EASY FISH STEW



Easy Fish Stew image

Make and share this Easy Fish Stew recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 26m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon chili powder
1 1/2 cups frozen whole kernel corn
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 cups water
1 lb cod, cut into bite size pieces (or other lean white fish fillets)
1/4 cup chopped parsley
cayenne pepper
salt

Steps:

  • Heat oil in a Dutch oven over medium high heat.
  • Add onion, celery and chili powder, sauté 3 minutes or until tender.
  • Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
  • Add the fish, and cook for 3 minutes or until fish is done.
  • Taste and add salt and cayenne pepper to taste.
  • Stir in parsley.

Nutrition Facts : Calories 181.8, Fat 3.6, SaturatedFat 0.6, Cholesterol 32.5, Sodium 93.5, Carbohydrate 23.5, Fiber 3.4, Sugar 3.2, Protein 16.9

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 (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 FISH STEW



Caldeirada Fish Stew image

This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT!

Provided by breezermom

Categories     Chowders

Time 47m

Yield 6 serving(s)

Number Of Ingredients 18

3/4 lb fish fillet
1/2 green bell pepper, cut into 1/2 inch squares
2 tablespoons onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (16 ounce) can tomatoes, cut up
1/2 cup dry white wine
1/4 cup tomato paste
1/4 cup parsley, snipped
1 bay leaf
3/4 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
1 cup water
1 (8 ounce) can whole oysters (or use 8 oz fresh)
7 ounces crabmeat, flaked and picked
1/2 lemon, sliced
6 slices French bread, toasted

Steps:

  • Thaw fish, if frozen. With a sharp knife, cut the fish into 1 inch pieces; set aside.
  • In a 3-quart saucepan cook green pepper, onion, and garlic in hot oil until tender but not brown. Add undrained tomatoes, wine, tomato paste, parsley, bay leaf, coriander, nutmeg, red pepper, and 1 cup water. Bring to a boil; reduce heat. Cover and simmer 20 minutes.
  • Add fish pieces, undrained oysters, crab meat (if canned, add it undrained), and lemon slices to tomato mixture. Return to boiling, reduce heat. Cover and simmer 5 to 7 minutes or until fish flakes easily when tested with a fork.
  • Remove bay leaf.
  • To serve, ladle the soup over the toast in individual serving bowls.

Nutrition Facts : Calories 370.5, Fat 5.4, SaturatedFat 1, Cholesterol 63.9, Sodium 783.4, Carbohydrate 45.5, Fiber 3.5, Sugar 5.8, Protein 31.6

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)



Caldeirada De Peixe (Portuguese Fish Stew) image

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

Provided by Member 610488

Categories     Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 large onion, chopped
2 leeks, washed and coarsely chopped
1 fennel bulb, white parts only coarsely chopped
5 garlic cloves, minced
1 cup diced tomato
1 red bell pepper, cored seeded diced
1 bay leaf
1 orange, zest of
1 quart fish stock or 1 quart water
1 (8 ounce) bottle clam juice (add only if using water and not fish stock)
2 cups dry white wine
1/2 teaspoon red pepper flakes
1 tablespoon salt
fresh ground black pepper, to taste
3 lbs cod fish fillets or 3 lbs boneless white fish, and shellfish

Steps:

  • Heat the oil in a large stockpot or dutch oven, add the onions and leeks and saute until softened. Add the fennel and garlic and saute until aromatic.
  • Add all of the remaining ingredients except the fish and/or shellfish and bring to a boil. Cover, lower heat and simmer for 20 minutes.
  • While the stock is simmering, cut the fish into bite-sized portions. Bring the stock back to a rapid boil, add the fish and cook for 1 minute.
  • Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pot occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as the shrimp lose their gray translucency. Any longer than this and they become tough and overcooked. Depending on your pot and burner, this will probably be about 2-3 minutes.
  • Serve hot with wedges of Broa either on the side or in the dish with the soup ladled over.

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