Caldeirada is a meal in itself. The ingredients depend on the catch of the day. Putting the fish on top, preserves their integrity. And this was looooved by everyone in our house!
- 1 pound swordfish or tuna (a firm fish)
- 1 pound whitefish such as flounder or cod
- 4 garlic cloves, chopped
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 1 large green pepper
- 2 onions, coarsely chopped
- 3 medium red potatoes, cut in smallish chunks
- 1 (28-ounce) can chopped tomatoes
- a few shakes crushed red pepper
- 1 (14 oz) can crushed tomatoes, or the half of a 28oz can you have left over.
- 1 bay leaf torn in half
- 3 tablespoons coarsely torn cilantro leaves (if you’re one of the freaks who doesn’t like cilantro, parsley would work fine)
- 3/4 cup frozen peas
- 1-2 lbs clams or mussels (mussels were on sale, so we used them)
- 3/4 cup white wine (we use Casa del Garcia Vinho Verde, a Portugese wine)
Cut the pepper into thin strips. In a large oven-to-table pot, heat the remaining oil and stir in the pepper strips, garlic, and onions. Add the potatoes and sprinkle with a little salt. Add the chopped tomatoes, bay leaf, crushed red pepper, 2 tablespoons of cilantro, peas, and 1 cup of water. Cover and bring to the simmering point. Cook for 20 minutes.
While it cooks, rinse the mussels/clams and cut the fish into 2-inch pieces.
Place the clams/mussels around the perimeter of the dish and put the pieces of swprdfish in the center. Place the whitefish on top, pour the wine over the fish, and sprinkle with a little pepper and the remaining cilantro. Finally, place the pepper circles in the middle, cover again, and cook for 10 more minutes, or until the clams have opened and the fish is cooked through. Take to the table and serve, making sure each person gets a variety of fish.
Serves 6, or 4 with yummy leftovers.