Big Portuguese Fish Stew

Name: Big Portuguese Fish Stew (Caldeirada de Mariscos)
Cuisine: Portuguese
Ingredients: 2 green and 2 red peppers, cut into eighths; 3 large baking potatoes, peeled and chopped; a pinch of saffron; 2 green and 2 red peppers, cut into eighths; a pinch of hot paprika; 100 ml/3½ fl oz white wine; 400 g tin of peeled plum tomatoes, drained and chopped; 1 tablespoon tomato purée; 18 raw king prawns; about 40 large mussels; 4 tablespoons olive oil; 2 bay leaves; 2 onions, finely chopped; 3 garlic cloves, finely chopped; 1 celery stick, roughly chopped; lemon halves, to serve; 1 garlic clove, roughly chopped; 1 carrot, roughly chopped; 3 peppercorns; 1 bay leaf; 1 litre/1¾ pints water; 500 g/1 lb 2 oz monkfish cheeks or tail, cut into about 18 pieces; 500 g/1 lb 2 oz monkfish cheeks or tail, cut into about 18 pieces; 500 g/1 lb 2 oz sea bass or sea bream, cleaned and cut into 3cm/1¼inch pieces; 500 g/1 lb 2 oz sea bass or sea bream, cleaned and cut into 3cm/1¼inch pieces; 500 g/1 lb 2 oz mackerel or sardines, cleaned and cut into 3cm/1½inch pieces; 500 g/1 lb 2 oz mackerel or sardines, cleaned and cut into 3cm/1½inch pieces; salt and freshly ground black pepper; salt and freshly ground black pepper

Caldeirada de Mariscos

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Almost every restaurant on the Cascais/Estoril coast has some kind of fish caldeirada. The combination of fish used depends on what’s available, so modify the suggestions below if you have to.

Ingredients

18 raw king prawns
about 40 large mussels
2 onions, finely chopped

Europe
Portugal
Stew
Fish course
Gluten-free
Pescatarian

Method

Pull off the heads and shells of the prawns and set aside. Remove the black vein from the back of each prawn with the tip of a knife. Put the heads and shells in a pan with all the ingredients for the stock and bring to the boil. After 3 minutes, lower the heat to a simmer and cook for a further 45 minutes, skimming off the scum with a ladle. Pour the stock through a sieve and set aside.