Caldeirada a Pescadora (Fisherman's Stew) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Another delightfully tasty but not too rich winter soup from The Farmer's Almanac. I bake mine in my coated cast iron dutch oven at 350 degrees F as the oven is more efficient than our propane eyes for holding heat. Monkfish is great if you can get it & it is no longer on the overfished registry. Ingredients:
2 lbs fish (haddock, flounder, halibut, or any white-fleshed fish) |
1/2 cup olive oil |
4 large onions, sliced |
2 garlic cloves, minced |
1/2 bunch parsley, chopped |
1/2 teaspoon black pepper |
1 teaspoon coriander seed, bruised |
6 -8 potatoes, sliced |
28 ounces tomatoes, solid-pack |
1 bay leaf |
1 teaspoon sea salt, to taste |
1 cup dry white wine |
Directions:
1. Heat the olive oil in a deep pot.
2. Add the sliced onions, garlic, parsley, pepper, and coriander. Cook until the onions are golden.
3. Then place a layer of fish over the onions, then a layer of potatoes, then the tomatoes, bay leaf, salt, and wine.
4. Cover tightly and simmer for about 45 minutes, or until the potatoes are done.
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