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John Rocha, Culinary Instructor and Cookbook Author, Hong Kong
This Portuguese and Galician fish stew of potatoes and a wide variety of fish is flavoured with lemon and fresh herbs. Often called fishermen’s stew, it’s a common dish in Portugal. I have modified the traditional recipe slightly by leaving out the potatoes, but still keep the essence of caldeirada. I also take the stew to the next level by adding lots of different seafood that I get from the wet market.
- 3 tablespoons of olive oil
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 (400g) can, including liquid of plum tomatoes (canned)
- 720ml of chicken broth
- 240ml of dry white wine
- 2 teaspoons of red pepper flakes
- 2 dried bay leaves
- 200g of cod fish fillets
- 4 (90g each) lobster tails
- 50g of blue mussels
- 50g of clams
- a handful of fresh cilantro, chopped
- a handful of fresh parsley, chopped
- 2 teaspoons of lemon juice
- Salt and pepper
- Heat the oil in a medium saucepan over medium heat. Add the onion and sauté for 5 minutes, until softened. Add the garlic and cook for another minute.
- Add the tomatoes and their liquid, the broth, wine, pepper flakes and bay leaves. Simmer for 10 minutes over medium heat, then add the cod, lobster tails, mussels and clams. Cover and cook for about 5 minutes, until the clams and mussels open. Discard the bay leaves and any clams and mussels that are still closed.
- Turn off the heat and sprinkle with the cilantro, parsley and lemon juice. Season with salt and pepper and serve hot. Enjoy!
For more savoury recipes, check out John Rocha’s social media pages.