Caldeirada de Peixe – Portuguese fish soup – fish stew with baguette

Ingredients for 5 servings:

• 150 g black olives, pitted
• 100 g cream cheese, natural
• 1 garlic clove(s)
• Salt
• 3 tbsp olive oil
• 700 g spelt flour type 630
• 30 g fresh yeast
• 12 g salt
• 650 ml water, lukewarm
• Flour for dusting
• 2 liters of fish stock, preferably homemade
• 400 g firm fish (e.g. monkfish)
• 400 g mussels (e.g. clams, razor clams)
• n. B. Shrimp(s), large, approx. 10 – 12
• 2 bell peppers, green
• 1 large onion(s)
• 6 tbsp oil
• n. B. white wine for deglazing
• 1 small can of tomato paste
• 1 tbsp paprika powder
• e.g. coriander
• e.g. parsley
• n. B. garlic
• n. B. Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 25 minutes

from the show “The Perfect Dinner” on VOX from 11.06.2020

For the olive dip: Chop the olives. Add olive oil, salt, and crushed garlic, and stir in the cream cheese. For the baguette: Mix the flour and salt. Dissolve the yeast in the warm water. Combine and knead into a smooth dough. Let it rise for at least 1-2 hours. Pour into a baguette pan and bake at 250°C (top/bottom heat) for about 20-25 minutes. Be sure to preheat the oven; it needs to be very hot. Place a bowl of water in the oven. For the Caldeirada de Peixe: Finely chop the onions and lightly sauté them in oil. Add the paprika, tomato paste, and garlic, deglaze with the wine, and continue heating. Add a little fish stock. Add the mussels to the pot. Place some paprika on top. Wait a moment. Then place the fish on top, followed by more paprika. Pour in more stock. Finally, place the shrimp on top. Don’t forget to add salt to each layer. Top with more stock and finally garnish with cilantro and parsley. Don’t stir. Just shake the pot a bit. Once the shrimp have browned, the fish is cooked through. Rebecca prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in Lübeck – on Thursday, June 11, 2020.