Entree: Portugal – Azores – Caldeirada de Peixe (Traditional Azorean mixed fish stew cooked with potatoes, vegetables, white wine and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) mixed firm fish (cod, monkfish, hake), cut into 2 in (5 cm) pieces
- 1 lb (450 g) mussels or clams, cleaned and debearded if needed
- 1.5 lb (700 g) potatoes, peeled and sliced about 1/4 in (6 mm) thick
- 2 medium onions, thinly sliced, about 10 oz (280 g) total
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped or 1 1/2 cups (360 g) ripe tomatoes, chopped
- 1 red bell pepper, thinly sliced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) fish stock or water
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 bay leaves
- 1 tsp (2 g) sweet paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. Rinse and pat dry the fish pieces and shellfish. Season fish pieces lightly with salt and pepper.
2. In a large heavy skillet or wide pot, warm 2 tbsp (30 ml) olive oil over medium heat. Sauté the sliced onions until soft and beginning to color, about 6–8 minutes. Add the garlic and cook 30 seconds.
3. Add the sliced potatoes in an even layer over the onions, then sprinkle with paprika, season lightly with salt, and scatter the chopped tomatoes and red pepper over the potatoes.
4. Pour in the white wine and fish stock so the liquid comes about halfway up the layers (add a little more stock or water if needed). Tuck in the bay leaves and bring to a gentle simmer.
5. Arrange the fish pieces on top of the vegetables in a single layer. Drizzle remaining 1 tbsp (15 ml) olive oil over the fish. Cover and simmer gently for 10 minutes.
6. Add the mussels or clams, cover again, and cook until shellfish open and fish and potatoes are cooked through, about 5–8 more minutes. Discard any unopened shellfish.
7. Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley over the stew and drizzle a little extra olive oil if desired.
8. Serve the caldeirada hot, with lemon wedges on the side and crusty bread to soak up the broth.