Dorset Seafood Stew

Ingredients

While the original Portuguese Caldeirada is traditionally made with fish like hake or sea bass, the Dorset Seafood Stew incorporates locally available seafood such as cod, mussels, and prawns. The flavor profile is also adapted to Dorset cuisine by infusing the stew with aromatic herbs like thyme and parsley, which add a fresh and earthy note to the dish. We alse have the original recipe for Caldeirada, so you can check it out.

• 500g (1.1 lb) cod fillets, cut into chunks 500g (1.1 lb) cod fillets, cut into chunks
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 250g (0.55 lb) prawns, peeled and deveined 250g (0.55 lb) prawns, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) fish stock 250ml (1 cup) fish stock
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Pour in the canned diced tomatoes and fish stock. Stir in the dried thyme and season with salt and pepper.
4. 4.
   Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
5. 5.
   Add the cod chunks, mussels, and prawns to the pot. Cover and cook for another 5-7 minutes until the seafood is cooked through and the mussels have opened.
6. 6.
   Sprinkle the chopped parsley over the stew and give it a gentle stir.
7. 7.
   Serve the Dorset Seafood Stew hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Cod fillets — Ensure the cod fillets are fresh and firm. If unavailable, you can substitute with other white fish such as haddock or pollock.
• Mussels — Make sure to clean and debeard the mussels before using them in the stew. Discard any mussels that do not close when tapped or those with broken shells.
• Prawns — For the best flavor and texture, use fresh or thawed prawns. Remove the shells and devein them before adding to the stew.

Tips & Tricks

• Serve the Dorset Seafood Stew with crusty bread to soak up the flavorful broth.
• Feel free to add other seafood like scallops or clams to the stew for variety.
• Adjust the seasoning according to your taste preferences. You can add a pinch of chili flakes for a hint of spice.
• Fresh herbs like basil or tarragon can be used as a substitute or addition to parsley for added freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Dorset Seafood Stew in deep bowls, allowing the vibrant colors of the seafood and vegetables to shine. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Dorset Seafood Stew with a sprig of fresh parsley or a sprinkle of chopped herbs to add a pop of color. Serve it in rustic ceramic bowls to enhance the coastal charm of the dish.