caldeirada

Hope you all had a happy start to the new year.

Have you ever had caldeirada? We've never had it.

We watched a show the other week about a Portuguese living in Kyoto and cooking Japanese cuisine.

The show also showed him making caldeirada, it looked delicious, so Satoshi said, “please make this”

I looked online and found this recipe.

Serves: 4 : from Feasting at Home

3 tablespoons olive oil

1 onion, diced

4 garlic cloves, rough chopped

2 tomatoes, diced

1/4 cup white wine

4 cups chicken stock

2 teaspoons fish sauce (skip if using fish stock)

large pinch saffron

1/8 teaspoon all spice

1/4 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

2 bay leaves

1 tablespoon fresh thyme

1 pound potatoes, washed, cut into 1 inch cubes, skins on

1.5 pounds fish: wild cod, haddock, assorted, cut into 1.5 inch pieces

Garnish: lemon, parsley 

Serve with baguette

Heat oil and saute onion and garlic

Add tomatoes, cook until soft

Add white wine, simmer until most has evaporated

Add stock and spices

Add potatoes and bring to a boil

Cover and lower heat to a simmer, cook until potatoes are tender, about 15 minutes 

Add fish and simmer for 3 to 4 minutes

NOTES: first off, I cut this recipe in half

I also sauteed a (1 inch piece) of chorizo (diced) with the garlic and onion, because the author mentioned that some families use chorizo in their caldeirada.

For the stock I used dashi which is made from fish and kelp

Instead of white wine, I used sake (rice wine)

Also instead of potatoes I used satoimo (dasheen)

Pretty easy to put together and it was a nice chance to use saffron.

For the assorted fish, I bought a small tray of assorted sashimi.

I cut the pieces of fish in two to “stretch” out the amount…

This was good with toasted baguette and a salad.

And this was a nice way to end 2022.

I’m glad I tried this and would definitely make this again.