As a food blogger living in the US, I’ve had my fair share of delicious meals. But there’s one dish that stands out in my memory: Portuguese codfish stew. I first tried this hearty and flavorful dish at a Portuguese restaurant in Newark and it was love at first bite.
Now, I know what you’re thinking. “Codfish stew? That doesn’t sound very exciting.” But trust me, this dish is anything but boring. It’s packed with tender chunks of codfish, potatoes, tomatoes, peppers, and onions, all simmered together in a rich and flavorful broth. It’s the ultimate comfort food and perfect for a chilly night.
But what really sets this dish apart is its history. Codfish stew, or “caldeirada de bacalhau” as it’s known in Portugal, has been a staple of Portuguese cuisine for centuries. It’s said that the dish originated with the fishermen who would cook their catch of the day in a large pot with whatever vegetables they had on hand.
Over time, the dish evolved and became more refined, with the addition of ingredients like white wine and paprika. But at its core, codfish stew remains a simple and rustic dish that’s meant to be shared with family and friends.
As someone who loves to cook and experiment with new recipes, I knew I had to try making codfish stew at home. And let me tell you, it was a success! My family loved it and it’s now become a regular part of our meal rotation.
In this blog post, I’ll be sharing my recipe for Portuguese codfish stew and some tips and tricks for making it at home. So grab a glass of wine (or two) and let’s get cooking! 😊
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