Seafood > Portuguese > Azorean

Azorean Caldeirada de Bacalhau Recipe

Ingredients with Measurements:
- 1 lb. salt cod
- 1 lb. potatoes, peeled and sliced
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup white wine
- 1 cup water
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:
1. Soak the salt cod in cold water for at least 24 hours, changing the water every 6-8 hours.
2. Drain the cod and cut it into large pieces.
3. In a large pot or Dutch oven, heat the olive oil over medium heat.
4. Add the onions and garlic and sauté until softened.
5. Add the sliced potatoes and sauté for a few minutes.
6. Add the chopped tomatoes and sliced bell peppers and sauté for a few more minutes.
7. Add the white wine and water and bring to a boil.
8. Add the salt cod pieces to the pot and reduce the heat to low.
9. Cover the pot and simmer for about 30 minutes, or until the potatoes are tender and the cod is cooked through.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh parsley.


- Time:
Preparation time: 24 hours (for soaking the salt cod)
- Cooking time: 45 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 25g

Substitutions for ingredients:
- Any firm white fish can be substituted for the salt cod.
- Sweet potatoes can be substituted for the white potatoes.
- Red or yellow onions can be substituted for the onions.
- Canned tomatoes can be substituted for the fresh tomatoes.
- Any color bell pepper can be used.

Variations:
- Add sliced chorizo or linguica sausage for extra flavor.
- Add a can of chickpeas or white beans for extra protein.
- Add a pinch of saffron for a more traditional flavor.

Tips and tricks:
- Soaking the salt cod for at least 24 hours is important to remove excess salt.
- Be careful not to overcook the cod, as it can become tough and rubbery.
- Serve with crusty bread to soak up the flavorful broth.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.

Garnishes:
- Fresh parsley

Pairings:
- Serve with a crisp white wine, such as Vinho Verde.

Suggested side dishes:
- Crusty bread
- Steamed vegetables

Troubleshooting advice:
- If the broth is too salty, add more water or white wine to dilute it.

Food safety advice:
- Make sure the salt cod is fully soaked before cooking to remove excess salt.

Food history:
- Caldeirada de Bacalhau is a traditional Portuguese fish stew, typically made with salt cod and vegetables.

Flavor profiles:
- Savory, salty, slightly sweet

Serving suggestions:
- Serve hot as a main course.

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Region: Portuguese

Taste: Savory, Salty, Tangy, Herbaceous, Fishy