Post by Mephisto927 on Apr 23, 2012 4:55:15 GMT -5
Caldeirada - Portuguese Seafood Stew
Most cooking cultures have some form of fish stew whether it’s the Bouillabaisse, Burrida, and Bourride of Provençe France, Cacciucco and Brodetto from Italy or the Cioppino, introduced to the US by the Genovese fishermen of San Francisco. Caldeirada was a fish stew brought to Hawaii by Portuguese immigrant workers. They came to Hawaii to work on the plantations and stayed because it reminded them of the islands in the Azores and Medeira they called home.
1 Onion chopped
1 Green Pepper chopped
1 20 oz can Tomatoes
2 large Potatoes sliced (or as many new potatoes as you like) - optional
½ tsp Salt
½ tsp Pepper
3 cloves Garlic minced
2/3 c Olive Oil
24 Clams scrubbed
1 ½ lb ea of 2 kinds of firm white fish – bass, snapper, cod, halibut, mahimahi (I like using monkfish as one of my choices)
1 ½ lbs squid cleaned and cut into 2 in strips
1 c Dry white wine (or water, fish or vegetable stock, I like clam juice)
8 thick slices crusty French or Italian bread cut into triangles
First note – any kind of fish or shellfish can be used so use what is available in your area, it will still taste great
Second note – Olive oil is supposed to be better for you than polyunsaturated stuff, and it does add a lot of flavour but feel free to cut down on the oil used in this recipe, especially if you’re using non-stick cookware. This version was made on cast iron.
Combine the onions, green peppers, tomatoes, potatoes, garlic, salt and pepper in a bowl and mix well
Place clams in a large pot or Dutch oven and add 1/3c of the olive oil
Place half of the veggies over the clams
Add the fish and squid over the vegetable mixture
Spread the rest of the veggies over the fish layer and add wine/clam juice/water
Bring to a boil then reduce heat to low
Cover and simmer for 20 minutes or till clams open up and fish flakes easily
Heat the remaining oil (or use non-stick pan) and brown bread triangles well on both sides and drain on paper towels
To serve
Place 2 triangles of bread on the bottom of a bowl
Break up fish fillets gently and lay on toast then ladle broth and veggies into bowl
Arrange clams and squid on top and garnish with parsley
