Fishwife's Stew (Caldeirada a Pescadora)

Ingredients

• 2 pounds assorted fish, sliced
• 1 dozen sorrel leaves (optional)
• 1 bay leaf
• 1 teaspoon minced parsley
• lA cup olive oil
• 1 onion, sliced
• 1 garlic clove, crushed
• 2 tomatoes, peeled and sliced
• 1V2 cups white wine
• 1 tablespoon vinegar
• Salt
• pepper
• Thinly sliced stale bread

Method

1. 1

   Lay fish slices in a saucepan, add oil, vegetables, herbs, vinegar, and wine, and shake to mix evenly.

2. 2

   Season.

3. 3

   Bring to a boil, cover, and simmer for 15 minutes.

4. 4

   Cover the bottom of a casserole with bread slices, lay fish on top, and pour pan contents over.

5. 5

   Cover closely and set over very slow heat for 15 minutes.

6. 6

   Serve in the casserole.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 97. The excerpt below is the record exactly as published.

FISHWIFE'S STEW {Caldeirada a Pescadora) 2 pounds assorted fish, sliced 1 dozen sorrel leaves (optional) (such as flounder, bass and 1 bay leaf blackfish) 1 teaspoon minced parsley lA cup olive oil 1 tablespoon vinegar 1 onion, sliced 1V2 cups white wine 1 garlic clove, crushed Salt and pepper 2 tomatoes, peeled and sliced Thinly sliced stale bread

Cook this with the app: pantry check, scaling, and the assistant.