Source in .scx format of Caldeirada de Peixe à Moda de Boston
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<RecipeHeader>
<RecipeTitle>Caldeirada de Peixe à Moda de Boston</RecipeTitle>
<Category>Portuguese|Caldeirada|Fish</Category>
<NbPersons>6</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Keeping with the Portuguese tradition of making Caldeirada based on the best of local ingredients rather than some rubber stamped blueprint, this recipe uses fish that is easily found here in the Boston area: Bluefish, Striped Bass and Cod. I don't know anyone who grew up in this area that has not at some point gone on a “Deep Sea” fishing expedition out of some port on the Cape or in Rhode Island in search Blues and Striper. And Cod, well, Massachusetts is the land of the Bean and the Cod.
This Caldeirada is made using a standard layered stew method. In layered stews (Irish stew is another classic layered stew) you add each individual ingredient to the pot in layers, sprinkle a bit of liquid over everything, and cook the dish at a low temperature for a long period of time, never stirring, until everything is very tender and the juices from the meat and vegetables meld into a rich broth. Since we're using fish, time, for once, is on our side and “long” means 45 minutes. In fact, if you let this cook for much longer than an hour, you'll find that the fish begins to simply disintegrate. You'll still end up with some mighty tasty stew, but it won't be as pleasing to the eye. If you're having guests over and timing just isn't your strong point, you can cook the caldeirada hours ahead of time and just warm it up again prior to serving. In fact, some people feel that letting the calderada sit for a few hours only improves the flavor.
Ingredients</IngredientText>
<Ingredient id="1610" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>Bluefish</IngredientItem>
<IngredientComment>cut into 2 inch chunks</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>Striped Bass</IngredientItem>
<IngredientComment>cut into 2 inch chunks</IngredientComment>
</Ingredient>
<Ingredient id="1612" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>Cod</IngredientItem>
<IngredientComment>cut into 2 inch chunks</IngredientComment>
</Ingredient>
<Ingredient id="1111" quantity="2.0" unit="large" comment="yellow" defaultState="true" weightGram="150.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 large</IngredientQuantity>
<IngredientItem>Yellow onions, thinly sliced</IngredientItem>
<IngredientComment>(about 3 to 4 cups)</IngredientComment>
</Ingredient>
<Ingredient id="1587" quantity="2.0" unit="" comment="" defaultState="true" weightGram="119.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2</IngredientQuantity>
<IngredientItem>Green bell peppers, thinly sliced</IngredientItem>
<IngredientComment>(about 2 cups)</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="large" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 Large</IngredientQuantity>
<IngredientItem>Red Bliss or Yukon Gold potatoes</IngredientItem>
<IngredientComment>cut into 1 to 2 inch pieces (about 2 cups)</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="3.0" unit="large" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 large</IngredientQuantity>
<IngredientItem>very ripe tomatoes</IngredientItem>
<IngredientComment>peeled, seeded and diced or 2 14.5 oz. cans of diced tomato (if it's not August and the tomatoes aren't from your garden or the farm stand, use the canned)</IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="4.0" unit="clove" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 cloves</IngredientQuantity>
<IngredientItem>garlic, minced</IngredientItem>
<IngredientComment>(about 3 tablespoons)</IngredientComment>
</Ingredient>
<Ingredient id="1152" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="60.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>chopped parsley</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>chopped cilantro</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="737" quantity="3.0" unit="small" comment="whole" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 small</IngredientQuantity>
<IngredientItem>whole bay leaves</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="697" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="216.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1244" quantity="1.0" unit="cup" comment="dry" defaultState="true" weightGram="235.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>dry white wine</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Salt and freshly ground pepper</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="loaf" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 loaf</IngredientQuantity>
<IngredientItem>crusty bread</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions
In a large (10 quarts or larger) dutch oven or stock pot, drizzle in a tablespoon of the olive oil. Set the burner under the pot to medium high and let the pot heat for about three minutes or until the oil just begins to emit faint wisps of smoke.
Add the bay leaves and cook the bay leaves in the oil until they become fragrant and just begin to turn brown — it should take less than a minute. Turn off the heat and remove and set aside all but one of the bay leaves.
Add the bluefish (or whatever oily fish you are using) in a single layer on the bottom of the pot. Sprinkle on some salt and freshly ground pepper. Over the fish add one half of the onions, peppers, potatoes, tomatoes, garlic, parsley and one bay leaf.
Repeat this layering process with the striped bass (or whatever firm fish you are using), followed by the remaining vegetables, garlic, parsley and bay leaf.
Add the cod in a final layer and sprinkle over it one tablespoon of the cilantro, the remaining olive oil, the white wine and some more salt and freshly ground pepper.
Cover the pot and turn the burner to its medium setting. Listen closely to the pot for the next fifteen minutes or so, and when you begin to hear beginnings of boiling or sizzling, turn the burner to its lowest setting.
Stew the Caldeirada for 30 to 45 minutes, giving the pot a good firm shake or two every 10 minutes or so to make sure that nothing sticks to the bottom.
To serve, tear or slice off pieces of crusty bread from the loaf and place them in the bottom of each bowl. Spoon the Caldeirada over the bread, being sure to include a little bit of something from each layer. Sprinkle a bit of the remaining chopped cilantro over each bowl and eat.
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