Portuguese Fisherman’s Caldeirada

Ingredients

• 3 tbsp extra virgin olive oil
• 2 medium yellow onions, thinly sliced
• 1 large red bell pepper, seeded and sliced into strips
• 4 cloves garlic, thinly sliced
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 1 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 1 cup fish stock or clam juice
• 1.5 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1.5 lbs firm white fish (such as cod, halibut, or snapper), cut into 2-inch chunks
• 1 lb fresh mussels, scrubbed and debearded
• 1/4 cup fresh flat-leaf parsley, chopped
• Crusty bread, for serving

Instructions

1. Place your Dutch Oven over medium heat and warm the olive oil. Add the onions and red bell pepper. Sauté for 8–10 minutes until softened and fragrant, but not browned.
2. Stir in the sliced garlic and the Salted Perfection Santa Maria Select Blend. Cook for another minute until the spices bloom.
3. Pour in the white wine and scrape up any fond from the bottom of the pot. Let it reduce by half, then stir in the crushed tomatoes and fish stock.
4. Arrange the sliced potatoes in the liquid, ensuring they are mostly submerged. Bring to a gentle simmer, cover, and cook for 15–20 minutes until the potatoes are just tender when pierced with a knife.
5. Gently nestle the chunks of fish into the stew among the potatoes. Scatter the mussels over the top.
6. Cover the Dutch Oven tightly and steam for 5–7 minutes. The fish should flake easily and the mussels should be wide open.
7. Discard any mussels that did not open. Sprinkle with fresh parsley and serve immediately with crusty bread to soak up the broth. DUNZO!