Caldeirada (Portuguese Fish Soup)

This caldeirada contains a variety of fish and shellfish, and, with a salad, makes a complete meal.

• 4 tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 green pepper, seeded and chopped
• 1 can of whole tomatoes plus its liquid
• 1 bay leaf, crumbled
• 1 cup of dry white wine
• 3 cups of fish or chicken stock
• 1 teaspoon piri-piri or hot red pepper flakes
• 2 pounds of mixed fish fillets such as cod, haddock, snapper, etc., cut into cubes
• 2 dozen cherrystone clams in their shells
• 1 loaf of crusty Portuguese style bread
• 1/2 cup of fresh coriander or parsley, chopped

In a large saucepan heat the oil and slightly brown the onion. Add the garlic and green pepper and heat for another minute. Add the tomatoes and their liquid, the bay leaf, wine, stock, and piri-piri. Simmer for 15 minutes, then add the fish pieces. Cook for 5 minutes, add the clams and cook for 5 minutes longer.

In the meantime, cut a thick slice of bread per person and place one in the bottom of each broad soup bowl. Ladle the broth with its fish over the bread. Garnish with chopped coriander or parsley.

Serve with additional bread and a white wine (see "A Word About Wines" in the book).

• from:
• Portuguese Cooking:
  The Traditional Cuisine of Portugal
• by Carol Robertson
• North Atlantic Books/Random House, 2008
• $18.95, Paperback, 180 pp.
• ISBN-10: 1556437072
• ISBN-13: 978-1-55643-707-6
• Recipe reprinted by permission.