Caldeirada De Peixe (macanese Fisherman's Stew)
Caldeirada de Peixe is a traditional Macanese fisherman's stew that combines the flavors of the sea with the spices of the East. This hearty and aromatic dish is a perfect representation of Macanese cuisine, which is a unique blend of Portuguese and Chinese influences.
Ingredients
- 500g firm white fish fillets, such as cod or halibut
- 200g shrimp, peeled and deveined
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 200g potatoes, peeled and diced
- 200ml fish stock
- 200ml coconut milk
- 3 tablespoons olive oil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season the fish fillets and shrimp with salt and pepper.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the tomatoes, bell peppers, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the fish stock and coconut milk. Add the bay leaf and bring the liquid to a simmer.
- Gently place the seasoned fish fillets and shrimp into the pot. Cover and let the stew simmer for 15-20 minutes, or until the fish is cooked through and the potatoes are tender.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the Caldeirada de Peixe hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Wooden spoon Serving bowls
Tools
Stovetop
Serving suggestions
Caldeirada de Peixe is best served with crusty bread or steamed rice to soak up the flavorful broth.
Tips & tricks
For a richer flavor, you can add a splash of white wine to the stew before simmering.
Cost
$20