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Caldeirada (Fish Stew)
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4 - 6
ling fillets (approx. 800 g)
or 4 - 6 white grouper fillets (approx. 800 g)
- 700 g ripe tomatoes, 300 g diced, 400 g quartered
- 100 g green pepper, sliced
- 100 g red pepper, sliced
- 1 tsp fine sea salt
- 2 garlic cloves
- 300 g onions, 150 g quartered, 150 g sliced
- 30 g olive oil
fish stock cubes (for 0.5 l each)
or 1 ½ tsp fish stock paste, homemade
- 1 bay leaf, dried
- 1 pinch dried chilli flakes (optional)
- 1000 g floury potatoes, peeled, sliced (1 cm)
- 200 g white wine
- 50 g water
- 4 sprigs fresh coriander, leaves only
- per 1 portion
- 1486 kJ / 356 kcal
- 31 g
- 38 g
- 6 g
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