Caldo de Peixe

Caldo de Peixe, a traditional Portuguese fish stew, is a beloved dish with roots stretching back to the country's historical maritime culture. Drawing from the rich bounty of the Atlantic Ocean, this culinary treasure captures the essence of seaside cuisine, combining fresh ingredients and simple cooking techniques to deliver a hearty and soul-satisfying meal. Often enjoyed in coastal regions, Caldo de Peixe is not just a dish but an integral part of Portugal's gastronomic identity.

Ingredients

• Fish (2 lbs, any firm white fish like cod or haddock)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Potatoes (2 medium, peeled and diced)
• Tomatoes (2 ripe, chopped)
• Green Bell Pepper (1, diced)
• Olive Oil (2 tablespoons)
• White Wine (1/2 cup)
• Fish Stock (4 cups)
• Bay Leaves (2)
• Paprika (1 teaspoon)
• Parsley (to garnish, chopped)
• Salt (to taste)
• Black Pepper (to taste)
• Lemon (1, sliced for serving)

Preparation

To start preparing your Caldo de Peixe, first ensure that you have all your ingredients ready. This involves cleaning and cutting the fish into pieces, chopping the onion, garlic, tomatoes, and green bell pepper. Peel and dice the potatoes as well. With your mise en place complete, you're ready to cook.

Cooking Process

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Add the tomatoes and green bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
4. Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
5. Add the diced potatoes, bay leaves, and paprika, stirring to combine all ingredients well.
6. Pour the fish stock over the vegetable mixture and bring to a boil. Once boiling, reduce the heat to simmer, covering the pot.
7. After simmering for about 15 minutes, or until the potatoes are tender, gently add the fish chunks to the pot.
8. Season with salt and black pepper to taste.
9. Continue to simmer for another 10 minutes, or until the fish is cooked through and flaky. Adjust seasoning if necessary.
10. Once done, remove from heat. Discard the bay leaves and garnish with chopped parsley.

Cooking Time

The cooking process is efficient, requiring about 40-50 minutes in total, which includes preparation and cooking time.

How to Enjoy

To enjoy your freshly prepared Caldo de Peixe, serve it hot with slices of lemon on the side, allowing each person to add a refreshing citrus note according to taste. This stew pairs beautifully with a crusty piece of bread, ideal for dipping and savoring every bite of the hearty broth. Pair with a light Portuguese white wine for a truly authentic dining experience.