Caldo de Pedra

Name: Caldo de Pedra
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 tbsp olive oil; 1/2 yellow onion, thinly sliced; 4 garlic cloves, minced; 8 cups water; 4 oz dry white wine; 2 bay leaves; 2 fresh thyme sprigs; 1 lb white fish fillets (monkfish, cod, or halibut), cubed; 12 oz large shrimp (peeled deveined), peeled deveined; 12 littleneck clams, cleaned; 12 mussels, cleaned debearded; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 fresh lemon, cut into wedges

60 minMediumServes 4280 cal/serving

PortugueseSoupStovetopPescatarian

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Ingredients

4 tbsp olive oil
1/2 yellow onion, thinly sliced
4 garlic cloves, minced
8 cups water
4 oz dry white wine
2 bay leaves
2 fresh thyme sprigs
1 lb white fish fillets (monkfish, cod, or halibut), cubed
12 oz large shrimp (peeled deveined), peeled deveined
12 littleneck clams, cleaned
12 mussels, cleaned debearded
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
1 fresh lemon, cut into wedges

Instructions

1

Heat 4 tbsp olive oil in a large pot over medium heat. Add the sliced 1/2 thinly sliced yellow onion and cook until softened, about 4 minutes.
2

Add 4 minced garlic cloves and cook for another minute. Deglaze the pot with 4 oz dry white wine, stirring for 1 minute.
3

Add 8 cups water, 2 bay leaves, and 2 fresh thyme sprigs. Bring to a gentle boil and simmer for 5 minutes.
4

Season the 1 lb cubed white fish fillets (monkfish, cod, or halibut) with 1/2 tsp salt and 1/4 tsp black pepper. Add the fish to the pot and simmer for 4-5 minutes.
5

Add the 12 oz peeled deveined large shrimp (peeled deveined) and simmer for 2 minutes. Then add the 12 cleaned littleneck clams and 12 cleaned debearded mussels.
6

Continue cooking until all shellfish open (discard any that don't open) and the shrimp are pink, about 5-7 minutes.
7

Taste and adjust seasoning. Remove bay and thyme sprigs.
8

Ladle into bowls, ensuring each serving has fish, shrimp, and shellfish. Garnish with 2 tbsp chopped fresh parsley and serve with 1 cut into wedges fresh lemon on the side.

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Questions

What is Caldo de Pedra?

A legendary Portuguese coastal soup with layers of fresh fish, shellfish, and seafood broth. Named for the tradition of heating stones in seawater, this aromatic, brothiness seafood soup is pure coastal comfort. This reference files it under Portuguese soup: made on the stovetop, rated medium and about 60 minutes start to finish.

What does deglazing do in Caldo de Pedra?

Step 2 reads: "Deglaze the pot with 4 oz dry white wine, stirring for 1 minute." The browned bits stuck to the pan are concentrated flavor. The liquid in step 2 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for white wine in Caldo de Pedra?

The entry for Caldo de Pedra calls for 4 oz dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use a different white fish instead of the fish in Caldo de Pedra?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Caldo de Pedra uses 1 lb white fish fillets (monkfish, cod, or halibut), cubed.

How many calories are in Caldo de Pedra?

One serving (the recipe makes 4) is about 280 calories, with 38 g protein, 8 g carbohydrate and 10 g fat, plus 1 g fiber and 920 mg sodium.

Serve it with

Broa side
Creamed Spinach side
Kisir salad

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