Of which 6.8 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights 21.6 g protein per serving · Potassium (potato) · Vitamin C (tomato)
Allergens fish
Light house-style caldeirada (Portuguese fish stew)
The Portuguese classic, with less olive oil but all the flavor.
Ingredients
- 300 g (10½ oz) mixed fish (hake, monkfish)
- 2 medium potatoes (300 g / 10½ oz)
- 1 large onion (150 g / 5½ oz)
- 2 ripe tomatoes (240 g / 8½ oz)
- 1 green bell pepper (100 g / 3½ oz)
- fresh cilantro, to taste (5 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- salt and pepper, to taste
- water, as needed
Method
- Slice the onion into thin rings, dice the tomatoes and cut the bell pepper into strips.
- In a large pot, sauté the onion and tomato in olive oil until soft.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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