Caldeirada De Las Azores Azorean Seafood Stew Recipes

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 LAS AZORES- AZOREAN SEAFOOD STEW

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.