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Caldeirada de tucunaré
River fish stew
Caldeirada de tucunaré: Manaus river-fish stew with potatoes, tomato, peppers and boiled eggs
Peacock bass, tucunaré, is the prize of the Rio Negro, and in Manaus it ends up in caldeirada: a layered pot of firm fish steaks, potatoes, tomatoes, onions and peppers, simmered in their own broth with coriander and culantro and finished with boiled eggs. Riverside restaurants and Sunday lunches serve it in big clay pots with white rice, pirão made from the broth and plenty of pimenta-de-cheiro. The broth is light, tangy and fresh, the fish sweet and meaty. Outside Brazil, use sea bass, snapper or any firm white fish cut into steaks. The commonest slip is stirring the pot once the fish is in; shake it gently instead so the steaks stay whole. Chef's tip: layer the potatoes at the bottom where the heat is strongest, so they finish cooking just as the fish turns opaque on top.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 ⅓ lb tucunaré (peacock bass) steaksabout 3 cm thick; or sea bass or snapper
- 2 limesjuiced
- 4 cloves garliccrushed
- 2 tsp salt
- 4 tbsp olive oil
- 4 waxy potatoespeeled, cut into 1 cm slices
- 2 onionssliced into rings
- 4 tomatoessliced
- 2 green and red pepperssliced into rings
- 1 tsp ground annatto (colorau)or sweet paprika
- 3 ¼ cups water
- 1 bunch fresh corianderchopped
- 4 eggsboiled for 9 minutes, peeled and halved
To serve
- 3 pimenta-de-cheiro or other mild chilli (optional)chopped
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Method
0/6 doneStep 1: Rub 3 ⅓ lb tucunaré (peacock bass) steaks with 2 limes, 2 cloves garlic and 1 tsp salt, cover and leave in the fridge for 20 minutes.
20 minStep 2: Pour 4 tbsp olive oil into a wide, heavy pot and layer in 4 waxy potatoes, then half of 1 onions, 2 tomatoes and 1 green and red peppers. Sprinkle with the rest of 2 cloves garlic, 1 tsp ground annatto (colorau) and the rest of 1 tsp salt.
Step 3: Add 3 ¼ cups water, bring to the boil, cover and simmer on a medium-low heat for 15 minutes until the potatoes are almost tender.
15 minStep 4: Lay the fish on top in one layer, cover with the rest of 1 onions, 2 tomatoes and 1 green and red peppers and half of 0.5 bunch fresh coriander.
Step 5: Cover and simmer gently for 12–15 minutes, shaking the pot now and then rather than stirring, until the fish is opaque throughout and flakes easily.
15 minStep 6: Tuck 4 eggs in between the fish, scatter with the rest of 0.5 bunch fresh coriander and 3 pimenta-de-cheiro or other mild chilli, and serve from the pot with rice.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 46 g
- Carbs
- 22 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldeirada de tucunaré take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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