Name: Portuguese caldeirada
Cook time: 260 min
Total time: 260 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 brown onions (400g), sliced thickly; 3 red capsicums (600g), sliced thickly; 1 kilogram potatoes, sliced thickly; 1 cup (250ml) dry white wine; 1/2 cup (125ml) water; 800 gram thick white fish fillets, chopped coarsely; 2 tablespoon olive oil, extra

Portuguese caldeirada

Caldeirada is a Portuguese fish stew that varies from region to region, but usually contains a variety of fish along with potato, onion and tomato or capsicum.

Serves 6

Cook

4H 20M

Ingredients

2 tablespoon olive oil

2 brown onions (400g), sliced thickly

3 red capsicums (600g), sliced thickly

1 kilogram potatoes, sliced thickly

1 cup (250ml) dry white wine

1/2 cup (125ml) water

800 gram thick white fish fillets, chopped coarsely

2 tablespoon olive oil, extra

Method

1.Pour olive oil into 4.5-litre (18-cup) slow cooker; layer onion, capsicum and potato in cooker, seasoning between each layer. Add wine and the water. Cook vegetable mixture, covered, on high, 3½ hours.

2.Add fish to cooker, season; spoon vegetable mixture over fish. Cook, covered, on high, 30 minutes.

3.Serve drizzled with extra oil.

You can use any firm white fish you like; choose large pieces. We used a mixture of angel and monk fish.
Note

Women's Weekly Food

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