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Fish Stew

Fish Stew

Caldeirada à Algarvia is a tipical Algarve dish. It is a fish stew, with many fishes from the region.

You can try with diferent fishes if you like.

Try it. This is how it's done:



Ingredients:

  • 4 tomatoes
  • 3 onions
  • 1 green pepper
  • 1 dl olive oil
  • 1 tablespoon butter
  • 1 bay leaf
  • 1/2 artisan bread
  • 2kg fish: red sea bream, meagre, dover sole, grouper, bass, brill, red mullet, sea bream sargus, grey mullet, sardines, croaker.
  • parsley, vinegar, salt, paprika powder, nutmeg and peppercorn to taste


Preparation:
Prepare and salt the fish. Peel and wash the tomato, the pepper and chop them into pieces. Slice the onions. Mince the parsley and the garlic. In a eartware boiler put the onion and the olive oil and fry it until it gets a golden color.

Add the garlic, the parsley, the tomato, and a bit of vinegar, and let it braise. Add some water, season with salt, nutmeg, and bay leaf, and let it boil, so the tomato can cook.
Wash and cut the fish, except for the sardines. The sardines you should just cut off the head.
Dispose layers of fish interspersed with the pepper. Be careful not no put the sardines in between. put them instead in the end, the last layer. At least, put the butter and the slices of bread (2centimeters), covering completelly the fish.
Cover it, and put it in the oven, in slow cooking, and shake it one in a while, so it doesn't stick.
When it starts boiling up, and the bread slices are covered in broth, the fish stew should be ready to serve.




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