Ingredients with Measurements:
- 1 lb. mussels, scrubbed and debearded
- 1 lb. clams, scrubbed
- 1 lb. shrimp, peeled and deveined
- 1 lb. firm white fish, such as cod or halibut, cut into chunks
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz.) diced tomatoes
- 1 cup white wine
- 2 cups fish or chicken broth
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red and green bell peppers and cook for another 5 minutes.
4. Add the diced tomatoes, white wine, fish or chicken broth, paprika, cumin, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the mussels, clams, and fish to the pot. Cover and cook for 5 minutes.
7. Add the shrimp to the pot and cook for another 5 minutes, or until all the seafood is cooked through and the mussels and clams have opened.
8. Discard any mussels or clams that did not open.
9. Stir in the chopped parsley.
10. Serve hot with crusty bread or over rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the vegetables and bringing the stew to a boil, then low heat for simmering and cooking the seafood.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 14g
Protein: 38g
Sodium: 1200mg
Substitutions for ingredients:
- Use any combination of seafood you like, such as scallops, squid, or lobster.
- Use vegetable broth instead of fish or chicken broth for a vegetarian version.
- Use smoked paprika for a smoky flavor.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Add a pinch of saffron for a more authentic flavor.
Tips and Tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Discard any mussels or clams that do not open after cooking.
- Serve the stew with crusty bread or over rice to soak up the flavorful broth.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Garnish with chopped fresh parsley or a drizzle of olive oil.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the stew is too thin, simmer it for a few more minutes to thicken the broth.
- If the stew is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure to discard any mussels or clams that do not open after cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
Portuguese-style seafood stew, also known as caldeirada, is a traditional dish from Portugal that is typically made with a variety of seafood, potatoes, and tomatoes.
Flavor Profiles:
This stew is savory and slightly spicy, with a rich tomato broth and tender chunks of seafood.
Serving Suggestions:
Serve this stew as a main course for a cozy dinner party or special occasion.
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Region: Portuguese