Caldeirada de Peixe (Portuguese Fish Stew)

I like the way I am getting to know my butcher, fishmonger, green grocer and off licence person in this area of Brighton that I live in. I don't know their names, but just being recognised and having some small talk while shopping for my goods makes it all the more fun.

This is one of those fresh from the local market dishes. 

Ingredients:

(serves 3 @ 5 WW points each)

300g mixed Fish Filets (any kind that is fresh on the market), cut into generous chunks 

200g new Potatoes, chunky cut

1 large Onion, roughly chopped

5 Garlic Cloves, chopped

1 yellow Pepper, roughly sliced

1 tin of chopped Tomatoes (400g)

2 tsp Olive Oil

150ml White Wine

2 Bay Leafes

2 Cloves

a pinch of Nutmeg

a pinch of Saffron

1 deseeded red Chilli, finely chopped

chopped Parsley to garnish

Soak the Saffron strands in a little warm water to release its colour and flavour.

Then start by heating the Olive Oil in a heavy based pan and sweat the Onion, Garlic, Potatos, Peppers, Bayleaf, Cloves and Chilli for about 5 minutes, stirring gently all the time. They are just meant to sweat but not brown.

Add the Tomatoes and Saffron to the Stew and check the seasoning.

Simmer on a very low heat for about 50 minutes (or until the potatoes are cooked through), stirring gently every now and then to avoid things sticking to the bottom. After that nestle the fish amongst the stew and continue to cook gently for another 20 minutes. Do not stir anymore but shake the pan gently once or twice so not to break up the fish.

Finally sprinkle the chopped parsley over and serve :-)

Bon Apetit!

Tom Yum with Fish and Magic Sauce

Here I am recreating one of the great dishes I have eaten on my foody tour to Bangkok. The Sauce I do not know the name of, but for me, it makes the dish. I had been going to this little gem of a Restaurant for the past couple of days and the people working there recognised me now. As my purpose for my visit to Bangkok was to taste the real Thai Food, I always ordered a couple of dishes, to get as much tasting done as possible. Not just because I'm greedy :-)

So one of the guys noticed how much I was enjoying the food and he came over with  this little dish  of green sauce.  He said: 'Add it to the Tom Yum' and with a grand gesture skywards:  'It will give it a lift!' 

What can I say,.I have to thank that nice man, it was the best discovery on the whole trip. Tom Yum will never be the same.

Ingredients for the Tom Yum:

1 whole cleaned large Gurnard, cut into chunky steaks

4 Lemongrass sticks, bruised and sliced into 1 inch pieces

1 small Galangal root, sliced

6 long dried roasted Chillies

2 long red fresh Chillies, crushed in a pestle and mortar

6 Kaffir Lime Leaves, torn

6 tbs Fish Sauce

2 Limes (juiced)

1 tbs Coriander stalks 

1 tbs Coriander Leaves

3 Mushrooms, quartered

3 Cherry Tomatoes, quartered

Place the Fish into a pot and cover with Water. Add the Fish Sauce, Galangal, Lemongrass, Dried Chillies, Kaffir Lime Leafes and Coriander Stalks and bring to a simmer. Do not cover the pot with a lid to keep the broth nice and clear.

Once simmering turn down the heat and cook until the fish is done (about 5-7 minutes). 

Lovingly remove any scum that rises to the top with a spoon.

Add the Tomatoes and Mushrooms and turn off the heat. Leave to rest for a minute or 2 before adding the crushed Chillies, Coriander leaves and Lime Juice, then serve straight away.

Crush the fresh Chillies in a pestle and Mortar, to release the colour and flavour.

Ingredients for The Magic Sauce:

Place into a Blender...

2 Limes (juice of)

1 tbs Fish Sauce

1 tbs Palm Sugar

2 tbs Coriander, fresh

...blitz until smooth and the Magic is done.

This is my new favourite condiment and it goes fantastically with fish :-)

I had my Tom Yum with some steamed Rice and Cucumber slices (they are for cooling down a mouth on fire)

To eat the Soup, place the Fish on your plate, remove the centre bone, then place the fish filet on top of the rice, add a spoonful of Magic Sauce and enjoy! 

Try adding a little Magic Sauce to the Soup also to give it the all important lift and fresh kick.