Caldeirada Fish Stew

18 ingredients
11 steps

Ingredients

  • 34 lb fish fillet
  • 12 green bell pepper, cut into 1/2 inch squares
  • 2 tablespoons onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (16 ounce) can tomatoes, cut up
  • 12 cup dry white wine
  • 14 cup tomato paste
  • 14 cup parsley, snipped
  • 1 bay leaf
  • 34 teaspoon ground coriander
  • 12 teaspoon ground nutmeg
  • 14 teaspoon ground red pepper
  • 1 cup water
  • 1 (8 ounce) canwhole oysters (or use 8 oz fresh)
  • 7 ounces crabmeat, flaked and picked
  • 12 lemon, sliced
  • 6 slices French bread, toasted

Directions

  1. 1
    Thaw fish, if frozen.
  2. 2
    With a sharp knife, cut the fish into 1 inch pieces; set aside.
  3. 3
    In a 3-quart saucepan cook green pepper, onion, and garlic in hot oil until tender but not brown.
  4. 4
    Add undrained tomatoes, wine, tomato paste, parsley, bay leaf, coriander, nutmeg, red pepper, and 1 cup water.
  5. 5
    Bring to a boil; reduce heat.
  6. 6
    Cover and simmer 20 minutes.
  7. 7
    Add fish pieces, undrained oysters, crab meat (if canned, add it undrained), and lemon slices to tomato mixture.
  8. 8
    Return to boiling, reduce heat.
  9. 9
    Cover and simmer 5 to 7 minutes or until fish flakes easily when tested with a fork.
  10. 10
    Remove bay leaf.
  11. 11
    To serve, ladle the soup over the toast in individual serving bowls.

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