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Portuguese Caldeirada with Mixed Root Vegetables and Saffron
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Course Soup
Cuisine Portuguese
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 1 lb white fish fillets such as cod, cut into 2-inch chunks
  • 2 medium potatoes, diced
  • 2 carrots, sliced into rounds
  • 1 parsnip, diced
  • 1 small turnip, diced
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 14-oz can diced tomatoes
  • 4 cups fish stock
  • Pinch of saffron threads
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Stir in the potatoes, carrots, parsnip, and turnip. Cook for 3 minutes, stirring occasionally.
  • Add the diced tomatoes, fish stock, and saffron threads. Bring the mixture to a simmer and cook for 15 minutes until the root vegetables are just tender.
  • Season the broth with salt and black pepper. Gently add the fish chunks and simmer for 5 to 7 minutes until the fish flakes easily.
  • Remove the pot from heat and stir in the chopped parsley before serving.

Notes

Simmer the root vegetables just until tender so they keep some bite and do not fall apart with the fish. If the broth tastes too light after cooking, add a little more salt to bring out the saffron. Leftovers reheat well on the stove with a splash of water to loosen the broth.
Course: Soup
Cuisine: Portuguese
Equipment: Large pot, Knife, Cutting board, Wooden spoon