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{{#seo:
|title=Caldeirada estilo Nazaré, Garlic recipe
|titlemode=replace
|keywords=#caldeiradaestilonazara #fishstock #bayleaves #fish #onions #oliveoil #onion #saffron #tomato #tomatoes #prawns
|hashtagrev=032020
|description=This is a fish stew from Nazare, a coastal town in the Leiria district of central Portugal
}}
This is a fish stew from Nazaré, a coastal town in the Leiria district of central Portugal.
{{recipesummary
|TotalCalories = 1926
|PortionCalories = 481
|DatePublished=27th October 2012
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 35 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 20 minutes
|Image = [[Image:Caldeirada estilo Nazaré.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Woa - very garlicky!''

4/5 

A lovely 'fish pie', but quite heavy on the garlic. There's nothing to stop you using less though.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
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{{RecipeIngredients
|2 [[onions]], peeled and diced
|1 bulb [[Garlic|garlic]], peeled and diced
|1 [[red pepper]], sliced or you can use an equivalent mixture of colours
|[[Olive oil]]
|900 ml [[fish stock]]
|4 firm [[white fish]] fillets
|175 ml dry [[white wine]]
|400 g tin [[tomatoes]]
|2 [[bay leaves]]
|[[Salt]] and [[pepper]]
|A few [[saffron]] stems, ground
|[[Parsley]], chopped
|170 g [[prawns]]

}}

===[[Mise en place]]===
* Preheat oven to 180° C (350° F - gas 4)
<gallery widths=250px heights=250px perrow=5>
Image:Stirring in the parsley.jpg|Stirring in the parsley
Image:Tomatoes and peppers.jpg|Tomatoes and peppers
Image:Diced onions and garlic.jpg|Diced onions and garlic
</gallery>
===Method===

{{RecipeMethod
|Heat some [[olive oil]] and sauté the [[onions]], [[Garlic|garlic]] and [[peppers]] until they are soft.
|In the meantime, poach the [[fish]] in the stock for about 20 minutes.
|Add the [[wine]] to the [[onion]] mixture.
|When the [[wine]] has reduced by half, add the [[tomatoes]], [[bay leaves]], seasoning and [[saffron]] and simmer gently for about 10 minutes, adding the [[parsley]] for the last minute.
|Discarding the [[bay leaves]], spread the [[tomato]] and [[onion]] mixture over the bottom of an oven proof dish.
|Remove the [[fish]], cut into large pieces and place in the dish on top of the [[tomato]] mixture and pour most of the [[fish stock]] over the whole thing.
|Bake for about 30 minutes.
|Five minutes before you are ready to serve, cook the [[prawns]] in the remaining [[fish stock]].
}}
===Serving suggestions===
Serve with boiled potatoes and garnish with the prawns.
===Variations===
Any firm [[white fish]] can be used. Traditionally it would be a mixture of [[eel]], [[skate]], [[gurnet]], [[cuttlefish]] and [[squid]]. However, you could also use [[halibut]], [[hake]], [[bream]] and [[mullet]].
===Chef's notes===
This can also be cooked in a [[fish kettle]] on the stove, instead of being baked in the oven. In this case, cook for about 15 minutes over a low heat.

This recipe has also been used to create a very garlicky [[Captain's pie]].
{{RecipeLine}}
[[Category:Recipes|Caldeirada estilo Nazaré]]
[[Category:Garlic recipes]]
[[Category:Main courses|Caldeirada estilo Nazaré]]
[[Category:Fish recipes|Caldeirada estilo Nazaré]]
[[Category:Sea fish recipes|Caldeirada estilo Nazaré]]
[[Category:Shellfish recipes|Caldeirada estilo Nazaré]]
[[Category:Portuguese recipes|Caldeirada estilo Nazaré]]
[[Category:Stews and casseroles|Caldeirada estilo Nazaré]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/caldeiradaestilonazara|#caldeiradaestilonazara]] [[Special:Search/fishstock|#fishstock]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/fish|#fish]] [[Special:Search/onions|#onions]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/onion|#onion]] [[Special:Search/saffron|#saffron]] [[Special:Search/tomato|#tomato]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/prawns|#prawns]]
</code>

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