Basically a Caldeirada does not contain shellfish, usually it contains more than one kind of fish--whatever fish was caught by the fishermen. Here in the prairies, we like to be creative! Feel free to use whatever kind of fish or seafood you like... just remember to assemble it in a large pot just like you would a lasagna.
1/2 cup olive oil
4 cups thinly sliced white onions
2 1/2 cups potatoes, scrubbed, skins intact, cut into 1/2-inch slices
4 cups peeled and chopped tomatoes
8 cloves garlic, coarsely chopped
2 bay leaves
1 cup sweet peppers
1/4 cup finely chopped parsley
1/2 teaspoon dry crushed red pepper
2 tablespoons sweet paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
24 small littleneck clams or mussels
2 pounds fish cut into 3 inch pieces (halibut, eel, red snapper, salmon--basically your choice)
1/2 pound medium shrimp or scallops or seafood mix
1 teaspoon saffron
1 cup white wine
In a bowl mix tomatoes, garlic, bay leaves, sweet peppers, parsley, and crushed red pepper. Set aside. In a little bowl or plate mix together the sweet paprika, sea salt and freshly cracked black pepper. Also set aside.
Pour the olive oil into a thick bottomed 10 quart pot. Add the onion slices forming a thick single layer. Then add a layer of potatoes, overlapping the slices. Add 1/3 of the tomato-garlic-sweet pepper mixture followed by a sprinkling of the seasoning.
Add shellfish (clams or mussels) then fish pieces. Top with 1/3 of the tomato-garlic-sweet pepper mixture followed by a sprinkling of the seasoning.
Add shrimps, scallops, or seafood mix and the remaining tomato-garlic-sweet pepper mixture. sprinkle saffron, pour in the white wine, cover with a tight fitting lid and place over medium-high heat for about five minutes. You should hear the wine start to boil.
Quickly reduce to medium-low and simmer gently, without uncovering. I know, it will be difficult but in 30-45 minutes it will be all worth it. If you need to keep your fingers busy you can occasionally give the pot a gentle shake back and forth. Check the fish for doneness and adjust the seasoning if needed.
Serve in soup bowls with a nice thick slice of Portuguese Water bread or Lorenzo's Triple Fibre bread is a nice alternative too.
