среда, 26 мая 2010 г.

Caldeirada 2

Caldeirada

Serves 6

Caldeirada
80 ml (1/3 cup) extra-virgin olive oil
2 onions, coarsely chopped
4 cloves garlic, finely chopped
2 desiree potatoes, peeled and cut into 3cm cubes
2 fresh bay leaves
½ cup 3cm-long flat-leaf parsley stalks
10 black peppercorns
2 large tomatoes, coarsely grated
2 tbsp tomato paste
1 tsp sweet paprika
500 ml (2 cups) white wine
1 kg small squid, cleaned, tentacles left whole and bodies scored diagonally, then cut into 5cm pieces
500 gm vongole (clams), soaked in cold water for 20 minutes and drained
450 gm whiting fillets
4 (about 400gm) silver bream, cleaned, heads discarded and cut into cutlets
500 gm piece blue eye trevalla, cut into 5cm chunks
½ cup finely chopped coriander
To serve: crusty bread


1Heat oil in a large saucepan over medium heat, and sauté onion and garlic for 5 minutes or until onion is soft. Add potato, bay leaves, parsley stalks, peppercorns, tomato, tomato paste, paprika, wine and 2 cups of water and simmer for 5 minutes. Add squid and vongole, season to taste with sea salt and freshly ground black pepper, cover and simmer for 10 minutes. Layer fish on top, cover and simmer for a further 10-15 minutes or until fish is tender.
2Carefully stir mixture, scatter with coriander, then ladle into soup bowls and serve with crusty bread.

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