Delicious Portuguese Fish Stew Recipe (Caldeirada a Portuguesa)

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Ligia Freitas continues her International dish series with this Portuguese favorite during her recent visit to Atlanta, Georgia. Traditional Portuguese Fish …
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http://www.CookBookMix.com This is the summary of Knack Fish & Seafood Cookbook: Delicious Recipes for All Seasons (Knack: Make It easy) by Doug DuCap, Linda…
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13 Responses

  1. moisesmartinsandreNovember 4, 2013 at 6:21 amReply

    Great portuguese cooking!!!
    Uma receita perfeita!!!

  2. M JocasNovember 4, 2013 at 6:26 amReply

    Muito obrigado por compartilhar, estou no Brasil e farei assim que possível essa delícia Portuguesa!!!!!

  3. maria cNovember 4, 2013 at 6:46 amReply

    I know the feeling of missing momma’s sweet home cooking..thank you

  4. maria cNovember 4, 2013 at 7:15 amReply

    I thank you so much for sharing this wonderful recipe. I will make this I miss my protugese foods and I’m so glad for those who dont mind sharing there wonderful portugese recipe. I sometime forget how to cook my wonderful food’s it brings back so manny wonderful memory thank u I cant wait to make this yummy…LOL I love sea food..

  5. Gabriel LeeNovember 4, 2013 at 7:59 amReply

    All looks very good! Makes me home sick for momma’s cooking!
    Muito obrigada por compartilhar conosco o seu prato. Minha mãe é português e cresceu no Brasil assim que estas são as refeições eu cresci. Por favor, compartilhe mais!

  6. fearedlegendNovember 4, 2013 at 8:48 amReply

    lovely lady and awesome looking caldeirada.one question:how much wine to olive oil ratio should be used?i wish our fine chef would be more specific! portuguese food is the best in the world!

  7. BlitzkriegJSNovember 4, 2013 at 9:04 amReply

    Cool stuff. Thanks!

  8. RockmangamesNovember 4, 2013 at 9:21 amReply

    Where I came from.. Azores.. My favorite. Wait a minute. you should use sea salt for healthy purpose. What I saw in your video is not sea salt, I believe. :)

  9. smaricatoNovember 4, 2013 at 9:56 amReply

    In order of appearance: wine, açaflôr, bay leaf (powder), salt and olive oil. Açaflôr is also known as “fake saffron”. I don’t know how to translate but you can find out by the scientific name Carthamus tinctorius L.

  10. smaricatoNovember 4, 2013 at 10:32 amReply

    alho = garlic and salsa = parsley

  11. Chrisalyss MNovember 4, 2013 at 10:47 amReply

    And what’s after the wine towards the end? (What is that seasoning in the small bottle?) Thanks again.

  12. Chrisalyss MNovember 4, 2013 at 11:09 amReply

    What is in the allo y salsa exactly? Is it cilantro? Anything else in that?  I couldn’t quite understand. Thank you!

  13. Chrisalyss MNovember 4, 2013 at 11:55 amReply

    Loved it. Thank you Senhora Ligia!

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