Caldereta De Pescado
That is the Spanish name of the recipe that I cooked last night for dinner. It was really good and simple, that is way I feel like I need to keep it here :-p
The recipe (in Spanish — I’ll try to translate it into English) may be found here:
Yeah, the translation is here!!!
Caldereta de Pescado (fish stew)
ingredients.-
- 1.5 Kg of assorted white “rock” fish such as: cod fish, grouper, conger, etc…
- 1 big onion
- 4 garlic cloves
- 1 green pepper
- Pepper and salt
- 3 tomatoes (ripe)
- Olive oil
- 1.5 liters of water
- Spanish bread (similar to French bread; it could be baguette)
- Fresh parsley
- 1 hard-boiled egg yolk
- Paprika
- Fish liver (optional)
preparation.-
Chop the onion very thin (a.k.a. “julienne style”) and put on a clay saucepan with some olive oil, low heat. After a while add 3 garlic cloves (sliced). After 5 minutes of slow cooking you should add the pepper chopped in small pieces. Before the onion starts getting brown you should grate and add the tomatoes. Put salt and pepper over the fish, stir fry on the saucepan and add the water after a while. The heat should be now high until the water starts boiling, then turn low again, and leave it for 15-20 minutes depending on the size of the fish chunks. Add the parslet, egg yolk, paprika, garlic clove and fish liver (optional) 5 minutes before this 15 - 20 minutes period is over. Check saltiness. Cut the bread in thin slices (3-4 mm) and toast on the oven — warning: they should not get colored (it would affect the stew’s taste).
While serving, put a couple of toasts on each plate, then the stew on top.
enjoy!