Ingredients
1/2 lb fish, whatever available or sh
2 pinch salt
4 tbsp olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 tsp ground allspice
3 tsp piri-piri sauce see recipe
1 small glass dry white wine
1 handful coriander leaves, chopped
4 slices of bread with the crusts cu, t off
Directions
This is a real fisherman's stew, dependent on whatever the boats have
brought in. The spices and hervs 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 2-3 Tbsp of the 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, ovenproff 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 degrees F. for about 30 minutes or until the fish is tender.
Serve with boiled or sliced and fried potatoes, bread and a slad 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.
From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael
Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by
Houghton Mifflin Company.
Shared by Robert Rostrup
Servings: 4 servings
Portugal: Fish Stew (Caldeirada De Peixe) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup; Stew
The History of Recipes
Experts have proved the existence of recipes far back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these old records were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and desserts, a style of dining still practiced today. He also describes how the chefs of Roman times used a wide range of spices, including some familiar names like bay, rue and dill. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books published in the 1300s : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian curry that is popular today, but rather descriptions of the types of meals eaten by the nobility of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in books on cooking, many of which are now in academic collections. Over the following few hundred years, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and because of this chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cook books are in high demand, as a result of higher levels of literacy, more spare time and a general increase in wealth. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Portugal_ Fish Stew (Caldeirada De Peixe) recipe.
