Caldeirada a Pescadora (Fisherman's Stew)

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“Another delightfully tasty but not too rich winter soup from The Farmer's Almanac. I bake mine in my coated cast iron dutch oven at 350 degrees F as the oven is more efficient than our propane eyes for holding heat. Monkfish is great if you can get it & it is no longer on the overfished registry.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a deep pot.
  2. Add the sliced onions, garlic, parsley, pepper, and coriander. Cook until the onions are golden.
  3. Then place a layer of fish over the onions, then a layer of potatoes, then the tomatoes, bay leaf, salt, and wine.
  4. Cover tightly and simmer for about 45 minutes, or until the potatoes are done.

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