This post is also available in: Español (Spanish)
I really have to apologize for not posting anything in such a long time. I believe last time I updated my blog was in March… yep it has been almost three months since I posted anything. During all this time, I went on a vacation to Bahrain with a couple of VERY GOOD friends, and upon my return, I got real busy studying for a professional certification-for my surprise I passed, and then I went on leave again, this time I went to Orlando with my family, and that was so much fun!!! I have also been quite busy with decoration projects for my new home, and I have to confess that I have also spent a great deal of time procrastinating- I think we all do that from time to time right?….but, I managed to answer all questions received in my inbox, and I have to admit that I have received a few. I truly appreciate the support of my blog followers-I promise not to leave like that never again;-)
Having said all that, today I want to share with all of you this wonderful Caldereta….if you like seafood or fish, you have to try this amazing Monkfish Caldereta-It is one of my favorite dishes!! For those with limited knowledge of Spanish, Caldereta is the Spanish word for stew, and it could either be a “meat or a fish stew”. I strongly recommend that you buy fresh ingredients as it truly makes a significant difference in the flavor. I usually find fresh fish in my local store (Publix) , they tend to have a great selection of fresh fish, and seafood, and you can place a special order of Monkfish if they don’t have it in the store. Well, enough writing, let me know if you have any questions, and I hope you enjoy!!
AuthorPapeoByPepiCategorySalty RecipesMonkfish, Lobster Tail, Caldereta
Chop the onion and the garlic.
Heat the olive oil in a cooking pot, and saute the garlic and the onion until soft.
Add the glass of beer, and wait until the alcohol is fully evaporated
Add the fresh parsley, and the diced tomatoes.
Mix it all well, and let is cook for a 2-3 minutes.
Add the paprika, and mix all ingredients with a wooden spoon.
Add the mussels.
and put the lid on the pot. Let the mussels cook for a few minutes until they are open.Discard any shells that have not opened.
Remove the cooked mussels from the heat, and set aside.
Add the monkfish, and the lobster tail (optional)
Cover everything with fish stock or water, add 2-3 bay leaves, and season with salt and pepper to taste. Let it cook for 10 minutes, and remove the monkfish from the pot, and set aside.
We now add the "Chascadas" potatoes (see the ingredients section for clarifications).
Add the peas.
Once the potatoes are fully cooked (approximately 20 minutes), add the monkfish, and the mussels that we had previously set aside. Let it boil for a few minutes, add the chopped fresh parsley, and serve!
Ingredients
Directions
Chop the onion and the garlic.
Heat the olive oil in a cooking pot, and saute the garlic and the onion until soft.
Add the glass of beer, and wait until the alcohol is fully evaporated
Add the fresh parsley, and the diced tomatoes.
Mix it all well, and let is cook for a 2-3 minutes.
Add the paprika, and mix all ingredients with a wooden spoon.
Add the mussels.
and put the lid on the pot. Let the mussels cook for a few minutes until they are open.Discard any shells that have not opened.
Remove the cooked mussels from the heat, and set aside.
Add the monkfish, and the lobster tail (optional)
Cover everything with fish stock or water, add 2-3 bay leaves, and season with salt and pepper to taste. Let it cook for 10 minutes, and remove the monkfish from the pot, and set aside.
We now add the "Chascadas" potatoes (see the ingredients section for clarifications).
Add the peas.
Once the potatoes are fully cooked (approximately 20 minutes), add the monkfish, and the mussels that we had previously set aside. Let it boil for a few minutes, add the chopped fresh parsley, and serve!
