John Myers
Contents
show
Caldeirada De Peixe with Baguette and Olive Dip
The perfect caldeirada de peixe with baguette and olive dip recipe with a picture and simple step-by-step instructions.
Olive Dip:
- 150 g Black pitted olives
- 100 g Cream cheese
- 1 Pc. Clove of garlic
- Salt
- 3 tbsp Olive oil
Baguette:
- 700 g Spelled flour type 630
- 30 g Yeast fresh
- 12 g Salt
- 650 ml Warm water
- Flour for dusting
Caldeirada de Peixe:
- 2 l Fish stock
- 400 g Monkfish
- 400 g Shellfish
- 12 Pc. Shrimp
- 2 Pc. Green peppers
- 1 Pc. Big onions
- 6 tbsp Oil
- White wine
- 1 Do. Tomato paste
- 1 tbsp Paprika powder
- Coriander
- Parsley
- Garlic
- Salt
Olive Dip:
- Chop the olives. Add olive oil, salt and pressed garlic and stir in the cream cheese.
Baguette:
- Mix the flour and salt. Dissolve the yeast in warm water. Put together and stir until smooth. Let rise for at least 1-2 hours. Fill into baguette form and bake at 250 degrees top / bottom heat for 20-25 minutes. It is essential to preheat the oven. Put the water bowl in the oven.
Caldeirada de Peixe:
- Chop the onions and sauté lightly in the oil. Add paprika powder, tomato paste and garlic and deglaze with wine. Add some fish stock. Put the mussels in the pot. Put some paprika on top. Wait a moment. Then put the fish on top and then again paprika. Pour the stock again. Finally, stack the prawns on top. Don’t forget to add salt to each layer.
- Fill up again with the stock and finally add coriander and parsley. Do not stir. Just shake the pot a little. As soon as the shrimp have drawn color, the fish is done.
Facebook Comments