Caldeirada de Peixe (layered vegetables and fish stew)

 Caldeirada, a well known Portuguese fish stew is a rustic medley of seafood and vegetables.It takes its name from the large saucepan (caldeirão) it's traditionally cooked in. Its ingredients can vary as per personal tastes, generally a combination of fish, a vegetable base, spicy notes from the garlic and pepper or green chillies, tang from the vinegar and tomatoes all brought together with some fabulous olive oil. This stew makes a great supper served with some crusty bread. Here is the Furtado family's version.

Ingredients

10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced 

4 tblsp olive oil
1 tblsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green)

Green chillies/black Peppercorns to taste
salt to taste

Method

Layer a few slices of onion, bell peppers and tomato in a pan. Place 1/2 the fish over the veggies. Add another layer of onion/tomato/bell peppers and then another layer of fish. Sprinkle with the garlic,ginger and pepper or green chillies. Scatter over the remaining onion, tomato and bell peppers. Sprinkle turmeric over fish.Pour the oil, vinegar and about 6-7 tblsp water over the fish. Add salt as desired. Do not Stir, just shake the pan to move the ingredients around if required. Cook on a low heat until fish is half done.  Cook until fish is tender.

Green Coriander Chutney

Serving Size: 2 cups


Ingredients:

1 fresh bunch coriander

1/2 a small onion

3-4 garlic cloves

1 nickel sized ball of dried tamarind

2 tbsp of warm water

1 ½ cups of fresh grated coconut.

2-3 green chillies

1 tsp of sugar

Salt to your taste

Soak the tamarind in warm water for 2-5 minutes. In a blender first add the coconut then coriander, followed by garlic, chillies, soaked tamarind and finally the onion, sugar and salt.  Grind to a smooth paste. When ready, store it in a covered dish for up to 2 weeks in the refrigerator. This chutney can be served as a dip along with some fried onion bhajias or is  scrumptious as a spread on some nice white sliced bread along with some butter.

Gherkin/ Ivy Gourd (tendli) Pickle

50 gherkins*
2 tsps salt
1/2 cup oil
 40-50  kashmiri chillies
30 cloves of garlic
1 1/2 inch piece ginger
1/4 tsp fenugreek seeds
1/2 cup vinegar
1  tbsp turmeric
5-7 tbsps palm sugar/ jaggery
1 tbsp mustard seeds

Method:
Cut gherkins into quarters, add salt and leave in the sun for an hour. Drain any water that might collect and wipe dry. Grind all the spices except mustard seeds and curry leaves using vinegar, to a fine paste. Heat oil in a large pan add the mustard seeds and curry leaves,  then add the spice paste and fry the spice paste over low heat till the ground spices are well cooked. Stir in palm sugar and add the gherkins, cook till just tender. Do not overcook. If necessary add more sugar, salt and vinegar according to your taste. Cool and bottle in sterilized jars. This pickle is now ready to serve but its flavor improves in a couple of days.

*Gherkins may be substituted with 4 cups diced aubergines/brinjals to make a delicious brinjal pickle instead.