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Serves/Makes: 1 pound of fish and seafood for 2 - 3 persons

Ingredients:

• Mixed various fish and seafood
• Garlic
• Tomatoes
• Parsley
• Onions
• Mild red peppers (pimientos)
• White wine
• Broth
• Walnuts
• Salt and pepper
• Lemon juice

How to cook Northern Spanish Fish Stew (Caldereta):

• Fry in a very little olive some garlic in the bottom of a large earthenware pot (caldero hence the name of the dish).
• Add tomatoes, parsley, onions, mild red peppers (pimientos) and white wine, followed by a mixture of whatever seafood is available and cheap: fish, mollusks and crustaceans, all prepared as usual.
• Season with pepper and a very little salt.
• Add some of the sally broth, which you will have produced by steaming.
• Open your favorite mussels, clams or other bivalves beforehand.
• Cover the pot and cook slowly for about an hour.
• If you have some walnuts, use the Spanish device of adding half a dozen, peeled, to the caldereta.
• When they disintegrate, it is ready.
• The caldereta should then “rest”, tightly covered, for 15 minutes before receiving a squeeze of lemon juice and being served with the accompaniment of slices of fried bread.

Comments:

Caldereta is the Northern Spanish equivalent of the Provencal bouillabaisse, the bulavesa of the Spanish Mediterranean coast and the caldeirada of Portugal. It requires very little olive oil, which used to be costly in the north, and does without saffron, which is not grown there.

This recipe for Northern Spanish Fish Stew (Caldereta) serves/makes: 1 pound of fish and seafood for 2 - 3 persons

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The Northern Spanish Fish Stew (Caldereta) Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered
Cuisine: Spanish