Summary

Ingredients

For the olive dip:

• 150 g olives, black, without stone
• 100 g cream cheese, natural
• 1 clove garlic
• salt
• 3 tablespoon olive oil

For the baguette:

• 700 g spelled flour type 630
• 30 g fresh yeast
• 12 g salt
• 650 ml water, lukewarm
• Flour for dusting

For the Caldeirada de Peixe:

• 2 liters fish stock, best made by yourself
• 400 g fish, firm (e.. monkfish)
• 400 g mussel (s) (e.. clams, razor clams)
• N / A Shrimp (s), large, approx. 10 - 12
• 2 bell pepper (s), green
• 1 large onion (s)
• 6 tablespoon oil
• white wine to deglaze
• 1 small Can / s tomato paste
• 1 tablespoon paprika powder
• coriander
• parsley
• Garlic
• salt

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Instructions

1. For the olive dip:
2. Chop the olives. Add olive oil, salt and pressed garlic and stir in the cream cheese.
3. For the baguette:
4. Mix the flour and salt. Dissolve the yeast in warm water. Put them together and knead into a smooth dough. Let rise for at least 1 to 2 hours.
5. Pour into a baguette pan and bake at 250 ° C top / bottom heat for approx. 20 - 25 minutes. It is essential to preheat the oven, it must be really hot. Put a bowl of water in the oven.
6. For the Caldeirada de Peixe:
7. Chop the onions and sauté them lightly in the oil. Add paprika powder, tomato paste and garlic, deglaze with wine and continue heating. Add some fish stock. Put the mussels in the pot. Put some paprika on top. Wait a moment. Then put the fish on top and then again paprika. Pour in the stock again. Last the prawns on top. Don`t forget to add salt to each layer. Fill up again with the stock and finally coriander and parsley on top. Do not stir. Just shake the pot a little.
8. As soon as the shrimp have drawn color, the fish is done.
9. Rebecca prepared this recipe as a starter in the program The Perfect Dinner - Day 4 in Lübeck - on Thursday, June 11th, 2020.