Caldeirada de Peixe (Portuguese Fish Stew) | James Beard Foundation

Name: Caldeirada de Peixe (Portuguese Fish Stew) | James Beard Foundation
Total time: 90 min
Ingredients: 2 large Yukon gold potatoes, washed, quartered, and parboiled; 3 tablespoons olive oil, divided; 1 pound chorizo, skin removed and diced; 2 shallots, thinly sliced; 3 cloves garlic, chopped; 2 cups vinho verde; 4 cups fish stock; 12 littleneck clams; 1/4 cup chopped parsley; 2 tablespoons butter; Four 4-ounce fillets tautog or white fish (such as cod, haddock, or halibut), cleaned and skin removed; Salt and ground white pepper to taste

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A Portuguese stew, caldeirada de peixe is usually a rustic medley of seafood and vegetables. Jonathan Cambra gives his version extra flavor with diced chorizo.

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Ingredients

2 large Yukon gold potatoes, washed, quartered, and parboiled
3 tablespoons olive oil, divided
1 pound chorizo, skin removed and diced
2 shallots, thinly sliced
3 cloves garlic, chopped
2 cups vinho verde
4 cups fish stock
12 littleneck clams
1/4 cup chopped parsley
2 tablespoons butter
Four 4-ounce fillets tautog or white fish (such as cod, haddock, or halibut), cleaned and skin removed
Salt and ground white pepper to taste