| 49 | 50 | 51 | 52 | 53 |
| 1 | 15 | 31 | 46 | 61 |
|
Portugal − Caldeirada De Peixe
1
1
4
2
8
1
4
1
1
3
1
1
4
/2 pound fish or shellfish, any kind
/2 teaspoons salt
tablespoons olive oil
onions, chopped
tomatoes, peeled & chopped
green pepper, seeded & chopped
large cloves garlic, crushed
pinch nutmeg
/2 teaspoon ground allspice
teaspoons piri−piri sauce (recipe follows)
small glass dry white wine
/2 ounce cilantro, chopped
slices of bread with the crusts cut off
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, ovenproof 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 sprinkle well with
the remaining oil or dot with a little butter. Cook in
a pre−heated oven at 350F 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 flavor of the dish.
Piri−Piri Sauce:
1
8
1
1/4 cups olive oil
chilli peppers with tops removed
small piece lemon rind
Portugal − Caldeirada De Peixe
47
Page
Quick Jump
|