I may have made a resolution about not complaining about the weather this year, but too bad! Greetings from Minnesota, where I’m freezing 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 the 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 this about baking in covered cast-iron). Amazon carries the Lodge brand (click here to view). Here’s the Caldierada de Peixe recipe: Read More