Caldeirada de Peixe

Name: Caldeirada de Peixe
Cuisine: Brazilian
Ingredients: Pimenta-de-cheiro or hot pepper sauce, for serving; Pimenta-de-cheiro or hot pepper sauce, for serving; Salt and freshly ground pepper to taste; 2 tablespoons white wine vinegar; 2 tomatoes, peeled, seeded, and diced; 2 green bell peppers, cored, seeded, ribs removed, and finely diced; 1 small bunch jambu leaves or watercress, stems removed (optional); 1 small bunch jambu leaves or watercress, stems removed (optional); 1 cup manioc flour (coarse if possible); Salt and freshly ground pepper to taste; 1 red bell pepper, cored, seeded, ribs removed, and sliced; 2 firm ripe tomatoes, cored and sliced; Freshly ground pepper to taste; ½ small head white cabbage, cored and cut in very thin strips; 4 large hard-boiled eggs; ¼ cup extra-virgin olive oil; 1 onion, finely diced; 1 garlic clove, minced; 4 pounds firm white fish fillets (filhote), such as monkfish or tilefish, skin removed; 4 pounds firm white fish fillets (filhote), such as monkfish or tilefish, skin removed; 2 pounds potatoes, peeled and quartered; Salt to taste; 3 large carrots, peeled and sliced diagonally; ⅓ cup olive oil; 1 medium onion, sliced; 2 garlic cloves, finely chopped; ⅓ cup chopped fresh cilantro; ½ cup chopped fresh parsley; Salt and freshly ground white pepper to taste; 4 garlic cloves, chopped

Amazonian Fish and Vegetable Stew

Preparation info

Serves
8

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

Fish

½ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
4

Americas
Brazil
Minas Gerais
Fish course
Stew
Gluten-free
Pescatarian

Method

To prepare the fish, in a large nonreactive bowl, combine the parsley, cilantro, garlic, salt and pepper, and lime juice and set aside. Cut the fish into 2-inch cubes and combine with the marinade. Set aside for 1 hour.

For the vegetables, place the potatoes in a medium saucepan with 6 cups of cold water to cover. Bring to a boil, add salt, and simmer until the potatoes are tender, abou