CONTACT    ACTIVITIES    MEDIA   EDUCATION & READING    MY BOOKS    PLANTS    LEGENDS    GASTRONOMY


Dulce Rodrigues, writer

pages in French   pages in Portuguese   pages in English

WELCOME

Gastronomy is part of our culture

Chicken in the Cataplana

Cockles and tuna salad

Codfish fritters

Collard greens soup

Fish stew in tomato sauce

Fishies from the garden

"Fogaça" from S.M.Feira

Meat croquettes

Milk pudding

Orange roll

Pumpkin pudding

Shredded cod

Sour cherry liqueur

Sweet almonds tart

Turnip greens

Portuguese Easter cake

 

Guestbook

GUESTBOOK

         
 

FISH STEW IN ITS TOMATO SAUCE
(Portuguese gastronomy: Caldeirada à Algarvia)

The hot days of summer will soon be gone, especially in certain regions of the globe. Enjoy meanwhile this easy and delicious Portuguese recipe with a flavour of summer.
Bom apetite!

© Dulce Rodrigues

fish stew in its tomato sauce

 
 
 

Ingredients (serves 4-5)
. 3 lbs (1.5 kg) of saltwater fish of a firm
   flesh varety (codfish, congereel, anglefish,
   monkfish, salmon, etc)
. 2.5 lbs (1 kg) of firm flesh potatoes
. 3 large ripe tomatoes
. 3 large onions
. 4 cloves of garlic
. 1 green pepper
. 0.5 pint (2 dl) olive oil
. 1/3 pint (1.5 dl) white wine
. 1 bay leaf
. paprika, pepper powder, nutmeg, some flat parsley, salt to taste

 

Wine advice: "João Pires"
or "Lagoa, Reserva", or any other Portuguese white wine, well chilled

 

Preparation
1 - Clean the fish carefully, wash it and cut it in small pieces of more or less the same size (2 inch./piece).
2 - Chop up the onions, the tomatoes and the green pepper roughly; peel and chop the potatoes too.
Handy hint: to peel the tomatoes more easily, plunge them for a few seconds in hot water before peeling.
3 - Cover the bottom of a cooking pan lightly with olive oil, and put one first layer of onions, green pepper, tomatoes and crushed/chopped garlic; then one layer of potatoes and then one of fish; go on alternating the layers until no more ingredients are left (finish with fish), always pouring olive oil and white wine on each layer, as well as seasoning with salt, pepper, paprika and nutmeg.
4 - Cover the pot completely and put it on a low flame, shaking (not stirring) from time to time until the cooking is ready, which usually takes around half an hour.
5 - Sprinkle with chopped parsley when serving.

 

Source: Family

SEND YOUR COMMENT - I'd love to have your opinion

 
 



about bread

About bread

about salt

About salt

 

Follow Dulce Rodrigues on Google

Follow Dulce Rodrigues on Facebook Follow Dulce Rodrigues on YouTube Follow Dulce Rodrigues on Pinterest Follow Dulce Rodrigues on LinkedIn

 

Copyright © Dulce Rodrigues, 2000-2016. All rights reserved.