*  Exported from  MasterCook  *

                Portugal: Fish Stew (Caldeirada De Peixe)

Recipe By     : Michael Bateman, Caroline Conran & Oliver Gillie
Serving Size  : 4    Preparation Time :0:00
Categories    : Portuguese                       Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   lb           Fish or shellfish
   2       pn           Salt
   4       tb           Olive oil
   2                    Onions -- chopped
   8                    Tomatoes -- peeled & chopped
   1                    Green pepper -- seeded, chopped
   4       lg           Cloves garlic -- crushed
   1       pn           Nutmeg
     1/2   ts           Ground allspice
   3       ts           Piri-piri sauce --
                        - see recipe
   1       sm           Glass dry white wine
   1                    Handful coriander leaves --
                        - chopped
   4       sl           Bread -- crusts cut off

  This is a real fisherman's stew, dependent on whatever the boats
  have brought in. The spices and herbs give the dish its special
  Portuguese identity.
  
  Clean the fish and cut into fairly small pieces, removing as many
  bones as possible. Sprinkle the salt over the fish and leave while
  you make the following sauce. Heat 2 to 3 tb oil in a saucepan and
  stir in the onions, tomatoes, and pepper. Cook gently until they
  start to soften, then put in the garlic, nutmeg, allspice, and
  piri-piri sauce. Add the wine and a little water. Cook for about
  5 minutes, stirring frequently, then remove from the heat. Lightly
  oil the bottom of a shallow, ovenproof dish, preferably
  earthenware. Put in a layer of fish followed by a layer of sauce
  and sprinkle with coriander. Continue with these layers until the
  ingredients are used up. Cover the top of with the bread and
  sprikle well with the remaining oil or dot with a little butter.
  Cook in a pre-heated oven at 350°F for about 30 minutes or until
  the fish is tender.

  Serve with boiled or sliced and fried potatoes, bread, and a salad
  to make a substantial main meal. If you cannot obtain coriander
  leaves, you can use fresh parsley instead, but this will alter the
  flavour of the dish.
  
  Recipe FROM: The World's Best Food For Health And Long Life, 1981
  
  Posted by: Robert Rostrup
 

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