Caldeirada de Peixe (Portuguese Fish Stew)
Castle Hill Inn & Resort - Newport, RI
A Portuguese stew, caldeirada de peixe is usually a rustic medley of seafood and vegetables. Jonathan Cambra gives his version extra flavor with diced chorizo.
- 2 large Yukon gold potatoes, washed, quartered, and parboiled
- 3 tablespoons olive oil, divided
- 1 pound chorizo, skin removed and diced
- 2 shallots, thinly sliced
- 3 cloves garlic, chopped
- 2 cups vinho verde
- 4 cups fish stock
- 12 littleneck clams
- 1/4 cup chopped parsley
- 2 tablespoons butter
- Four 4-ounce fillets tautog or white fish (such as cod, haddock, or halibut), cleaned and skin removed
- Salt and ground white pepper to taste
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until just tender, about 15 minutes.
In a large pot, heat 2 tablespoons of olive oil. Add the chorizo and sauté until slightly crispy, about 5 minutes. Add the shallots and garlic and cook until the onions are translucent, about 5 minutes. Add the vinho verde and fish stock, scraping up any browned bits at the bottom of the pot. Bring to a boil and reduce the liquid by half, about 15 minutes. Lower the heat to medium and add the clams. Cover and cook until the clams open, about 3 to 4 minutes. Remove the clams and set aside. Add the parsley and butter and stir to combine.
In a large pan, heat the remaining olive oil. Season the fish fillets with salt and white pepper. Place the fillets in the pan and cook until golden brown, about 3 minutes. Flip and cook until done on the other side, about 3 minutes.
To serve, divide the potatoes and clams among 4 large shallow bowls. Add the broth. Top with a fillet of fish.
4 servings as a main course