Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. shrimp, peeled and deveined
- 1 lb. mussels, cleaned and debearded
- 1 lb. clams, cleaned
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz.) diced tomatoes
- 1 cup fish or seafood stock
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 bay leaf
- 1 tsp. paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the bell peppers and cook for another 2 minutes.
4. Add the diced tomatoes, fish or seafood stock, white wine, bay leaf, and paprika. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the white fish, shrimp, mussels, and clams to the pot. Cover and cook for 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.
7. Discard any mussels or clams that did not open.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 13g
Protein: 43g
Sodium: 800mg
Substitutions for ingredients:
- Any firm white fish can be used in place of the white fish fillets.
- Chicken or vegetable stock can be used in place of the fish or seafood stock.
- Red or yellow bell peppers can be used in place of the green bell pepper.
Variations:
- Add sliced chorizo or linguica sausage for a heartier dish.
- Use a combination of different seafood, such as scallops, squid, or octopus.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to clean the mussels and clams thoroughly before cooking.
- Serve with crusty bread to soak up the flavorful broth.
- Adjust the seasoning to your taste by adding more or less paprika, salt, or black pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls, garnished with chopped parsley.
Garnishes:
Fresh parsley, chopped.
Pairings:
- Crusty bread
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Green salad with a citrus vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the broth is too thin, simmer uncovered for a few more minutes to reduce and thicken it.
- If the mussels or clams do not open during cooking, discard them to avoid food poisoning.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illness.
- Discard any mussels or clams that do not open during cooking.
Food history:
Caldeirada de Frutos do Mar is a traditional seafood stew from Portugal and Brazil, typically made with a variety of seafood and vegetables.
Flavor profiles:
This dish is savory and slightly spicy, with a rich and flavorful broth.
Serving suggestions:
Serve hot with crusty bread and a glass of white wine.
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Region: Brazilian