DinnerMain Course

Caldeirada de Peixe

Name: Caldeirada de Peixe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 portioner
Cuisine: portuguese
Ingredients: 300 g white fish fillet cut into large chunks; 200 g shrimp peeled and deveined; 250 g mussel scrubbed and debearded; 2 spsk. olive oil; 1 stk. yellow onion chopped; 3 fed garlic minced; 1 stk. red bell pepper sliced; 1 stk. green bell pepper sliced; 400 g ripe tomato diced; 500 g potato peeled and sliced 1/2 inch thick; 0,5 kop dry white wine; 2 kop fish broth; 1 stk. bay leaf; 0,25 kop fresh parsley chopped; 1 tsk. salt; 0,5 tsk. black pepper freshly ground

This hearty Portuguese fish stew features a vibrant mix of fish and shellfish simmered with potatoes, bell peppers, and tomatoes. It's a comforting one-pot meal, perfect for a family dinner.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 413 kcal

Glutenfri

Allergenoplysninger: kan indeholde krebsdyr, fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

300 gwhite fish fillet, cut into large chunks
200 gshrimp, peeled and deveined
250 gmussel, scrubbed and debearded
2 spsk.olive oil
1 stk.yellow onion, chopped
3 fedgarlic, minced
1 stk.red bell pepper, sliced
1 stk.green bell pepper, sliced
400 gripe tomato, diced
500 gpotato, peeled and sliced 1/2 inch thick
0,5 kopdry white wine
2 kopfish broth
1 stk.bay leaf
0,25 kopfresh parsley, chopped
1 tsk.salt
0,5 tsk.black pepper, freshly ground

Udstyr

large pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
2
Add the yellow onion and cook until softened, about 5 minutes.
Ca. 5 min.
3
Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.
Ca. 5 min.
4
Add the ripe tomatoes, potatoes, dry white wine, fish broth, bay leaf, salt, and black pepper to the pot.
Ca. 2 min.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Ca. 20 min.
Kokkens note: Ensure potatoes are fully cooked before adding fish.
6
Gently add the white fish fillet chunks, shrimp, and mussels to the pot.
Ca. 1 min.
7
Cover and cook for another 5-8 minutes, or until the fish is cooked through, the shrimp are pink, and the mussels have opened.
Ca. 8 min.
Kokkens note: Discard any mussels that do not open.
8
Remove the bay leaf and stir in the fresh parsley.
Ca. 1 min.
9
Serve hot, directly from the pot.
Kokkens note: Enjoy with crusty bread for dipping.

Pr. portion

Næringsindhold

78%Score

Kalorier: 412,5kcal
Protein: 38,9g
Kulhydrat: 39,9g
Fedt: 9,6g
Kostfibre: 6,5g
Sukker: 9,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover caldeirada in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth if needed.