Servings: 4 servings
Calories: 335kcal
Ingredients
- 1 3/4 pounds firm white fish fillets (filhote tucunaré, cod or halibut), cut in large chunks
- 7 ounces medium shrimp peeled
- Juice of 1 lime
- 3 garlic cloves minced
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1 medium onion sliced into rings
- 2 medium tomatoes sliced
- 1 green bell pepper sliced into rings
- 1 chayote peeled and cut into thick slices
- 2 cups fish broth or water
- 1/2 cup chopped cilantro
- 1/4 cup sliced scallion
Instructions
- Season the fish and shrimp with the lime juice, garlic and 1 teaspoon of the salt. Let them marinate for 15 minutes while you prepare the vegetables.
- Pour the olive oil into a wide, heavy pot. Make a layer of half the onion, tomato, pepper and chayote, sprinkle with a little salt and half the cilantro.
- Lay the fish on top in a single layer, then cover with the remaining vegetables and cilantro.
- Pour in the broth, cover and bring to a simmer over medium heat. Cook gently for 20 minutes without stirring; just shake the pot now and then.
- Tuck the shrimp into the stew, cover and cook 4 to 5 minutes more, until they are pink and the chayote is tender.
- Taste the broth for salt, scatter with scallion and serve straight from the pot.
Notes
Do not stir once the stew is assembled, or the fish will break apart. Shaking the pot gently is enough to keep anything from sticking. Chayote holds its shape well, so it can go in with the fish rather than being cooked separately.
Chef's Tip: Ask your fishmonger for the fish bones and simmer them for 20 minutes with onion and herbs for a quick homemade broth.
Keto Swap: Potatoes are a standard part of most caldeiradas, and caldeirada is usually served with white rice and pirão, a cassava flour porridge made with the broth. Chayote replaces the potato, and cauliflower rice is a good partner on the side.
Success Tip: Bring the pot to the table and let everyone serve themselves. Children usually love the shrimp, so add a few extra for them.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 335kcal | Protein: 50g | Fat: 10g | Fiber: 2.7g
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