Fisherman’s Stew
Caldeirada à Pescador
Caldeirada à Pescador
INGREDIENTS
- Brasmar Fish Stew
- 1 Potato
- Coriander
- 2 Onions
- 1 Red Pepper
- 1 Green Pepper
- 2 Tomatoes
- 2 Potatoes for boiling
- Chilli
- Sweet Paprika
- Bay Leaf
- Garlic
- White Wine
PREPARACIÓN
Cut the onions into rings and the peppers into julienne strips.
Sauté the onions in olive oil until golden. Add 4 small garlic cloves and a small pepper without seeds, cut into pieces.
Mix everything and add the tomatoes cut into half-moons. Continue stirring until it reaches the consistency of a sauce.
Season the tomatoes and add two bay leaves.
Cook for 5 minutes and add white wine, allowing the alcohol to evaporate a little.
To assemble the Caldeirada: On top of the sauce, place a layer of potatoes, add peppers and onion.
Add coriander, smoked paprika, salt and add water until the vegetables are covered.
Add the fish stew and a bay leaf. Cover and cook for 15 to 20 minutes over low heat.
Check the seasoning and plate.
PREPARACIÓN
Cut the onions into rings and the peppers into julienne strips.
Sauté the onions in olive oil until golden. Add 4 small garlic cloves and a small pepper without seeds, cut into pieces.
Mix everything and add the tomatoes cut into half-moons. Continue stirring until it reaches the consistency of a sauce.
Season the tomatoes and add two bay leaves.
Cook for 5 minutes and add white wine, allowing the alcohol to evaporate a little.
To assemble the Caldeirada: On top of the sauce, place a layer of potatoes, add peppers and onion.
Add coriander, smoked paprika, salt and add water until the vegetables are covered.
Add the fish stew and a bay leaf. Cover and cook for 15 to 20 minutes over low heat.
Check the seasoning and plate.
