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PrintPEIXE CALDEIRADA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a deep pan, heat olive oil and place onion roundels, potato, tomato and capsicum together to form a layer of vegetables. Sprinkle with salt and pepper.
- Top with a layer of fish, crushed garlic and a tablespoon of olive oil. Repeat the layers of vegetables and fish, topping once again with the vegetables.
- Pour the white wine and fish stock over the mixture.
- Cover and stew on a slow fire for about 10 - 15 minutes or until fish is tender.
INGREDIENTS
- 225 ml Fish stock
- 500 grams Fish fillets, Clean, skin, de-boned. Marinate with salt and pepper.
- 3 Onions, into roundels
- 2 Capsicum, into roundels
- 6 cloves Garlic, Crushed
- 3 tablespoons Olive oil
- 2 Tomatoes, into roundels
- 2 tablespoons White wine
- 2 Potatoes, into roundels
- Salt and pepper to taste
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