Ingredients with Measurements:
- 2 lbs of fish (such as cod, halibut, or snapper), cut into large chunks
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 bell peppers, sliced
- 2 tomatoes, diced
- 1 cup of coconut milk
- 1 cup of fish stock
- 1/2 cup of white wine
- 1/4 cup of olive oil
- 2 bay leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the bell peppers and sauté for another 5 minutes.
4. Add the diced tomatoes and bay leaves and cook for another 5 minutes.
5. Add the white wine and fish stock and bring to a simmer.
6. Add the fish chunks to the pot and gently stir to combine.
7. Cover the pot and let the fish cook for 10-15 minutes, or until it is cooked through.
8. Add the coconut milk to the pot and stir gently.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of white wine, you can use dry vermouth or chicken broth.
- Instead of coconut milk, you can use heavy cream or half-and-half.
Variations:
- You can add other seafood to the pot, such as shrimp or mussels.
- You can add potatoes or sweet potatoes to the pot for a heartier dish.
- You can add hot peppers or chili flakes for a spicier dish.
Tips and Tricks:
- Use a firm fish that will hold up well in the stew.
- Don't overcook the fish, as it will become tough and dry.
- Use a wooden spoon to gently stir the fish to avoid breaking it apart.
- Let the stew sit for a few minutes before serving to allow the flavors to meld together.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the stew in individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with crusty bread to soak up the flavorful broth.
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting Advice:
- If the stew is too thin, let it simmer uncovered for a few minutes to thicken.
- If the stew is too thick, add more fish stock or water to thin it out.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Caldeirada de Peixe is a traditional fish stew from Portugal and Brazil, typically made with a variety of seafood and vegetables.
Flavor Profiles:
This dish is savory, slightly sweet, and has a hint of coconut flavor.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Brazilian