Tambaqui Stew Recipe
Caldeirada is a classic dish from Portugal (or Galicia), and is very popular in Brazilian cuisine. Many years ago, when groups of men would gather to fish by the river, it was prepared for everyone.
It is a fish stew in the simplest form possible: fish, potatoes, onions, tomatoes and peppers. However, it has been gaining ingredients according to the regions where it is made.
If you prefer a more elaborate and sophisticated dish, you can include seafood and meat (e.g. chicken). It's a delicious stew option that combines flavor with a striking texture.
You should serve it with farofa and white rice as a side dish.
The ideal place to prepare this is in a very large pan.
Ah! Preparation starts the day before. Let's get to the recipe:
Ingredients:
– 1 kg of tambaqui (can be just ribs or just loin or both)
– 3 seedless tomatoes cut into 4 parts
– 4 large potatoes, cut into thick slices
– 3 onions cut the same as the tomato
– 15 chili peppers, seeded and cut in half (if preferred)
– 1 bunch of chopped coriander
– 1 bunch of chopped chives
– Paprika (colorifico) or tomato paste to taste, but enough to give the broth a little color
– Olive oil to taste
– 1 dessert spoon of vinegar
– Salt to taste
– Lemon to prepare the fish
Preparation:
1 The day before (24 hours before), wash the fish well with cold water. Place it in a bowl and cover it with lemon juice and salt. Cover the bowl and place it in the refrigerator.
2 The next day, rinse the fish just once in water to remove excess lemon and salt.
3 In a large pan, place the fish, tomato, potato, onion, chili pepper and some of the coriander and chives. Cover the fish with water. Add olive oil to taste, 1 dessert spoon of vinegar and the coloral or tomato paste.
4 Add the salt slowly, as the broth will thicken and the dish may become salty.
5 Boil for approximately 20 minutes - or until you notice that the potato is cooked but still firm.
6 After 20 minutes, turn off the heat, add the rest of the coriander and chives and serve immediately.
This stew can be served with white rice or pirão. They go very well together.
Preparation time: 30 min
Yield: 4 servings
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