Portuguese Fish Stew (Caldeirada)

feastingathome.com

Gary H

subheading: UNITS USM ½X:

3 tablespoons olive oil

1 onion, diced

4 garlic cloves, rough chopped

2 tomatoes, diced

¼ cup white wine

4 cups chicken stock (or fish stock, or use half clam juice)

2 teaspoons fish sauce ( skip if using fish stock/clam juice)

large pinch saffron, crumbled

⅛ teaspoon ground clove (or allspice)- optional see notes

¼ teaspoon smoked paprika

¼ teaspoon salt

¼ teaspoon pepper

2 bay leaves

1 to 2 tablespoons fresh thyme (lemon thyme is nice)

1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version.

1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 ½-inch pieces.

Garnish: Lemon wedges, fresh Italian parsley or cilantro, Crusty Bread, chili flakes

Directions at feastingathome.com

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