Portuguese Caldeirada with Potatoes and Saffron
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 bell peppers (1 red, 1 green), sliced
- 4 medium potatoes, peeled and sliced into 1/4-inch rounds
- 1 can (14 oz) diced tomatoes
- Pinch of saffron threads
- 1 cup dry white wine
- 2 bay leaves
- 1 pound white fish fillets (cod or haddock), cut into large chunks
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Stir in the sliced bell peppers and potato rounds. Cook for 2 minutes, stirring once.
- Pour in the diced tomatoes with their juice, then add the saffron threads, white wine, and bay leaves. Bring the mixture to a gentle simmer.
- Cover the pot and cook for 15 minutes until the potatoes are almost tender.
- Lay the fish chunks on top of the vegetables. Cover again and simmer for 6 to 8 minutes until the fish flakes easily.
- Remove the bay leaves. Season with salt and black pepper to taste, then sprinkle with chopped parsley before serving.
Notes
Saffron releases more color and aroma if you crumble the threads between your fingers before adding them to the pot. Keep the fish pieces large so they hold their shape during the final simmer. Leftovers reheat gently on the stove with a splash of water to loosen the broth.
Course: Soup
Cuisine: Portuguese
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Portuguese
Equipment: Large Pot, Knife, Cutting Board