| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 14g | 2g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 1.2g |
Why I Love Spanish Fish Caldeirada
Bringing together the flavors of the sea and the warmth of Mediterranean spices, this Spanish Fish Caldeirada is a true delight for the palate. What first attracted me to this dish was its hearty character, reminiscent of the vibrant comfort food often shared with my partner Gordon back home. This delectable stew, balanced with delicate white fish and a pleasant hint of wine, has quickly become a beloved staple in our culinary repertoire.
The Beauty of Simplicity
What I adore about this recipe is its simplicity. Each ingredient shines through, creating a symphony of flavor that dances with every bite. This dish is the embodiment of the tenet that sometimes, less truly is more. By allowing each element its own spotlight, we achieve harmony on the plate; a testament to the age-old wisdom of Spanish cooking.
A Culinary Journey with Every Bite
Each bowl of Fish Caldeirada takes you on a journey. From the first spoonful, you are transported to coastal Spain, where you can practically hear the waves splashing against the shore and the call of the seagulls. It reminds me of my adventurous journey through northern Spain, absorbing the region’s rich culinary culture. It’s here that the teachings of renowned chef Jose Pizarro influenced my cooking style. Pizarro’s rustic, hearty dishes inspired me to emulate similar depth in my own recipes.
If you’re a fan of traditional Mediterranean fish stews like Bouillabaisse or Cioppino, this Spanish Fish Caldeirada is sure to be a hit. And if you’d ask me for any pairing suggestions? I would say a chunk of warm, rustic bread for dipping, and perhaps a zesty green salad to balance the richness of the stew.
As you embrace the day’s end with the Fish Caldeirada warming your bones, you’ll sense the same joy Gordon and I do each time we relish in this comforting dish. I can only hope that it becomes as cherished an addition to your home as it has been to ours.
What You’ll Need
- 2 lbs firm white fish fillets
- 1/2 cup olive oil
- 4 cloves garlic, finely sliced
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 4 tomatoes, peeled and chopped
- 1 bay leaf
- 1 teaspoon sweet paprika
- 1/2 cup dry white wine
- 2 cups fish stock
- 4 potatoes, peeled and sliced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- 1 tablespoon of red wine vinegar
Method
Step One
Start by prepping all your ingredients. This includes cutting fish fillets into smaller pieces, slicing the garlic, finely chopping the onions and peppers, peeling and chopping the tomatoes and potatoes, and setting aside the bay leaf, paprika, white wine, fish stock, and red wine vinegar.
Step Two
In a large pot, heat up the olive oil over medium heat. Once it is hot, add the sliced garlic and chopped onion in. Sauté until they become aromatic and the onions become translucent — this should take around 2-3 minutes.
Step Three
Next, add the chopped red and green bell peppers into the pan and continue to sauté until they are soft, stirring frequently to ensure they do not burn.
Step Four
Add the chopped tomatoes, bay leaf, and sweet paprika into the mixture. Stir to combine the ingredients and let the mixture cook for about 5 minutes, stirring occasionally.
Step Five
Pour the white wine and fish stock into the pot. Bring to a boil and then reduce to a simmer for 15 minutes.
Step Six
Add the sliced potatoes to the pot. Let them cook until they are tender, this should take around 15-20 minutes.
Step Seven
Now, it’s time to add the fish fillets. Gently lay them on top of the mixture in the pot and simmer them until they are cooked and flake easily with a fork — this should take about 10 minutes. Season with salt and pepper to taste.
Step Eight
Before serving, stir in the red wine vinegar for added depth of flavor. Ladle the caldeirada into bowls, and garnish each with a sprinkling of freshly chopped parsley.
Your Fish Caldeirada is now ready to be enjoyed!
