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Wednesday, January 2, 2013,11:38 PM by
D.Sumithra

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CALDEIRADA

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Put the potato slices in a saucepan, cover with boiling water, then bring to the boil.
  • Reduce the heat to medium, add a pinch of salt and simmer for 10 minutes, or until tender.
  • Drain and arrange in a serving dish, keeping warm in a low oven if necessary.
  • Meanwhile, heat the oil in a large, wide saucepan or sauté pan and cook the onion for 5 minutes over medium heat.
  • Add the garlic and capsicum and cook for a minute, stirring. Add the paprika, vinegar, wine and 2 ½ tablespoons water.
  • Bring to the boil, add the mussels and cover. Allow to bubble for 4 minutes (the mussels should open), then remove the mussels from the pan, discarding any that have not opened. Reduce the heat to low.
  • Put the fish steaks and prawns on top of the onion mixture, cover and cook for 7 minutes, turning both once during cooking.
  • Return the mussels to the pan for the final minute to heat through. When cooked the fish will be opaque and the prawns will be pink. Season.
  • Spoon the seafood mixture over the top of the potato, then serve.

INGREDIENTS

  • 800 grams boiling potatoes, cut into thick slices
  • 3 tablespoons Cooking oil
  • 1 large onion, thinly sliced
  • 4 large garlic cloves, finely chopped
  • 1 red capsicum (pepper), sliced
  • 1 tablespoon paprika
  • 1 tablespoon red wine vinegar
  • 100 ml dry white wine
  • 400 grams black mussels, cleaned and 'beards' removed
  • 400 grams hake, cod or bream steaks
  • 12 raw medium prawns (shrimp), peeled and deveined

4 comments for “Caldeirada”

  • Posted Monday, February 13, 2023 at 7:45:42 PM

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