(salted) Codfish Caldeirada

(salted) Codfish Caldeirada
 
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by diassjr

 
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Ingredients

Ingredients
Method
 
  • 8 medium size potatoes, peeled
  • 1 red bell pepper, seeds removed
  • 1 green pepper, seeds removed
  • 1 large onion
  • 3 medium size tomatoes, seeds and skins removed
  • 1 small garlic clove
  • Sea salt
  • Black pepper
  • Fresh parsley
  • Olive oil
  • 1 cup of (acidic) white wine
  • 400 g Salted (dry) Portuguese Cod OR any strong flavored fish.
Soak the salted cod in fresh water overnight; if using another fresh fish no preparation is necessary.
Cut the cod (or fish) into individual portions.
Slice the potatoes into 1 cm thick “discs”.
Slice the onion into thin slices.
Slice the peppers into 1 cm thick slices.
Slice the garlic clove very finely.
Divide (do not smash them) the tomatoes with your hands.



On a large pan, place a first layer of onions, red and green peppers and some tomato.
Create a layer of potatoes on top of this first layer filling all the spaces. Place another layer of onions, peppers and tomatoes on top of the first potato layer. Season lightly with salt and pepper. Create another layer of potatoes, onto which you will add the remaining peppers, tomatoes, garlic and onions. Season lightly. Add the fish on top, together with the bunch of parsley. Add the cup of white wine, and add a generous portion of olive oil. After that, season the last layer with salt and pepper.
Cover the lid of the pan and cook without lifting the lid for 1hr hour in low heat. (check after 30 minutes to see if it has little sauce; if so add a splash of water)
After the indicated time, lift the lid, verify the potatoes are cooked through, and if the Caldeirada has too much “sauce” remove lid and cook uncovered for 10 mins.
Serve hot, accompanied by a crisp white wine from Northern Portugal (Alvarinho) or by a light acidic red wine.

(salted) Codfish Caldeirada

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This recipe was uploaded by diassjr

 
 
Delicious and healthy codfish dish, with potatoes, peppers, tomatoes, in consecutive layers. Very impressive at any dinner party.

Method


Soak the salted cod in fresh water overnight; if using another fresh fish no preparation is necessary.
Cut the cod (or fish) into individual portions.
Slice the potatoes into 1 cm thick “discs”.
Slice the onion into thin slices.
Slice the peppers into 1 cm thick slices.
Slice the garlic clove very finely.
Divide (do not smash them) the tomatoes with your hands.



On a large pan, place a first layer of onions, red and green peppers and some tomato.
Create a layer of potatoes on top of this first layer filling all the spaces. Place another layer of onions, peppers and tomatoes on top of the first potato layer. Season lightly with salt and pepper. Create another layer of potatoes, onto which you will add the remaining peppers, tomatoes, garlic and onions. Season lightly. Add the fish on top, together with the bunch of parsley. Add the cup of white wine, and add a generous portion of olive oil. After that, season the last layer with salt and pepper.
Cover the lid of the pan and cook without lifting the lid for 1hr hour in low heat. (check after 30 minutes to see if it has little sauce; if so add a splash of water)
After the indicated time, lift the lid, verify the potatoes are cooked through, and if the Caldeirada has too much “sauce” remove lid and cook uncovered for 10 mins.
Serve hot, accompanied by a crisp white wine from Northern Portugal (Alvarinho) or by a light acidic red wine.
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