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Low FODMAP Dutch Oven Portuguese Fish Stew (Caldeirada)
How to Make It
Step 1
Dice the chorizo, set it aside. Heat the dutch oven over medium heat. Add the chorizo and fry until crispy and the oils have released.
Step 2
Dice the peppers into small 1/2-inch pieces. Chop the potatoes into 1-inch cubes. Set them aside. Add the tomato paste to the chorizo and give it a stir. Pour in the white wine, chopped tomatoes, stock, paprika, bay leaf, diced potatoes, and peppers.
Step 3
Put on the lid and cook for 15-20 minutes. Simmer gently until the potatoes have just softened. Cut the fish into large chunks. Transfer the fish to the tomato mixture and cover in the sauce. Put on the lid back on and simmer gently for 5-8 minutes.
Step 4
Carefully stir to avoid breaking up the fish. Add in the mixed seafood. Return the lid and simmer for another 5 minutes or until cooked through and the prawns have turned from grey to bright pink.
Step 5
Roughly chop the parsley and cilantro. Stir the parsley through the stew. Ladle into bowls and garnish with cilantro.
Ingredients
- Chorizo – 200 g
- Tomato paste – 1 tbsp
- White wine – 100 ml
- Tomato, canned – 400 g
- Vegetable broth, bouillon or consomme – 300 ml
- Red bell peppers, raw – 110 g
- Tomato raw (includes cherry, grape, roma) – 130 g
- Smoked Sweet Paprika (Ground/ Powder) – 1.5 tbsp
- Bay leaf – 1 tsp
- Baby / Salad/ New Potatos (Raw) – 350 g
- Pollock Atlantic Raw – 200 g
- Salmon, Atlantic, farmed, cooked – 200 g
- Mixed Seafood (Scallop/ Squid/prawns) – 300 g
- Parsley Fresh Or Raw Herb – 20 g
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 10 g
- Salt, sea salt – 0.13 tsp
- Black pepper, ground – 0.13 tsp
