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Cod Caldeirada

Aldo Zilli's version of a classic Portuguese dish with delicious cod and succulent prawns. The original calls for salt cod so if you can get hold of some, even better.



  • 1.

    In a large deep saucepan, heat the olive oil and pan fry the garlic and onion for 1 minute over a medium heat. Remove from the heat.

  • 2.

    Peel and slice the potatoes into 2cm (3/4 in) widths, peel and roughly chop the tomatoes and slice the chorizo sausage.

  • 3.

    Add the potatoes, tomatoes and chorizo sausage to the pan, along with the paprika, bay leaves and oregano. Pour in enough chicken stock or water to cover the ingredients.

  • 4.

    Return to the heat and simmer for 45 minutes before adding the cod. Then cook for another 10 minutes, add the prawns and cook for another 5 minutes,

  • 5.

    Serve scattered with chopped parsley and with a drizzle of the extra virgin olive oil.

  • 6.

    Serve with grilled focaccia rubbed with olive oil and garlic.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Cod Caldeirada.


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