Casa
Martin
Cookbook
Caldeirada
Carapau otherwise known as horse mackerel or scad are among the cheapest fish in the market but when fresh are very tasty. They can be prepared in a number of ways from plain grilled over a wood fire, barbecued or casseroled with onions, peppers and tomatoes as here.
1kg Fish, scaled, beheaded & gutted
2 Onions, sliced
500g Potatoes, peeled and cut into thin slices
1 clove Garlic
3 ripe Tomatoes, peeled, seeded and chopped
100ml white Wine
2 tbsp Olive Oil
1 Bay Leaf
1 tsp Paprika
Chopped Parsley
Place the wine, oil, bayleaf and paprika in a large saucepan and layer in the potatoes, onions and tomatoes, barely cover with water if necessary and simmer covered for 10 mins. Place fish on top, salt and add more water if necessary. Cover and simmer for a further 15 minutes until everything is tender. Garnish with parsley and serve immediately with crusty bread.