Lucky Recipes

Caldeirada - Portuguese Seafood Stew

Cooking Time: 45 mins

Difficulty: Easy!

Serves: 6

Ingredients

• 100ml olive oil
• 2 large white onions (finely sliced half moons)
• 8 cloves of garlic
• 1 yellow capsicum (sliced)
• 1 red capsicum (sliced)
• 800ml canned chopped tomatoes
• 2 teaspoons tomato paste
• Pinch of ground nutmeg, ground ginger, allspice & cayenne
• 2 bay leaves
• Generous pinch of saffron
• 4 med potatoes (chopped into bite-size pieces)
• 500ml white wine
• 500ml fish stock
• 1KG tarakihi / gurnard / ling (from white fish) - (chopped into bite-size pieces)
• 10 mussels (scrub and remove beards)
• 25 raw tiger prawns (remove tails)
• Juice of 1 lemon
• Handful of fresh parsley (roughly chopped)
• Handful fresh basil (roughly chopped)
• 1 teaspoon Lucky Taco Habanero hot sauce
• Salt & pepper to taste - LOTS of cracked black pepper!

Method

• Heat oil in a large pot.
• Add onions, garlic & capsicums & fry until soft.
• Add tomato paste & ground spices, bay leaves & saffron. Stir well.
• Add potatoes, wine, stock, and 800ml canned tomatoes & lots of cracked black pepper.
• You want the heat on high, to ensure the potatoes are cooked through. Cover and cook for 30 minutes - but keep a check on it & stir approx every 10 mins.
• Add seafood in layers. First the fish, then the mussels (make sure if the mussels do not open once cooked - throw them away / do not eat). Finally add the prawns & cover with lid & cook for a further 5 minutes, until the seafood is cooked through.
• Remove lid & pour over lemon juice & scatter parsley & basil over the top.
• Serve with lots of crusty white bread! Yum! 
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