Broa (Portuguese corn bread) with Caldeirada de Peixe (Portuguese fish stew)

broa.jpg

I may have made a resoution about not complaining about the weather this year, but too bad!  Greetings from Minnesota– today’s the third day of spring but it’s 45 and rainy.  I’m still in Polarfleece at my desk, so today’s a soup and bread day.  In the book, we included a Portuguese Corn Bread (Broa) and an accompanying Portuguese Fish Stew (Caldeirada de Peixe) to go with it–it’s a perfect combination.

The Broa dough is simply our Master Recipe, substituting 1 1/2 cups of cornmeal (yellow or white, stone-ground or regular) for 1 1/2 cups of unbleached all-purpose flour.  Bake as usual as a round loaf.  In the picture above I used a lightly greased and stove-top pre-heated black cast-iron skillet (my skillet doesn’t come with a cover or I’d have tried that, see Zoe’s post about baking in covered cast-iron).  Amazon carries the Lodge brand (click here to view).   Here’s the Caldierada de Peixe recipe: Continue reading