Eds Portuguese Fish Stew Food And Wine Recipes

PORTUGUESE FISH STEW (CALDEIRADA)

Steps:

• In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
• Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
• Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
• Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
• Taste broth. Adjust salt, adding more if necessary.
• Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.

ED'S PORTUGUESE FISH STEW- FOOD AND WINE

Steps:

• Roast chiles directly over a gas flame or under a broiler, turning until charred all over. Let cool. Peel, seed, and stem the chiles, then coarsely chop them.
• In a large saucepan, heat the olive oil until shimmering. Add the sausage and cook over moderate heat, stirring, just until the fat starts to render, about 3 minutes. Add the chiles, onion, garlic, thyme, bay leaves, crushed red pepper, and salt and pepper. Cook, stirring occasionally, until the veggies are softened, about 5 minutes. Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 min. Stir in the clam broth and tomatoes. Cover the saucepan and cook over low heat, stirring occasionally about 15 minutes.
• Add the clams to the saucepan, cover and cook over moderately low heat for 3 min. Gently stir in the cod and mussels, cover and cook until the clams and mussels have opened and the cod is just white throughout, about 10 min. Ladle the fish stew into shallow bowls over cooked rice and garnish with cilantro. Serve with crusty bread.

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
• Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.