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1
Apr, 2024
Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

SpiceBreeze
Portuguese Caldeirada de Peixe is a traditional fish stew hailing from Portugal, renowned for its rich flavors and comforting warmth. This aromatic dish typically combines a variety of fish, such as cod, hake, and monkfish, with potatoes, tomatoes, onions, and bell peppers. Seasoned with herbs like parsley and bay leaves, and often enriched with olive oil, this hearty stew embodies the essence of Portuguese coastal cuisine. Served piping hot, Caldeirada de Peixe delights the palate with its savory broth and tender fish, making it a beloved staple of Portuguese gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Portuguese
Servings 3

Ingredients
  

Protein

  • 1.5 lb fish of your choice [1] cut into bite-size pieces

Fresh Produce

  • 1 bell pepper red is best; chopped
  • 1 red chili chopped; optional
  • 2 cups chopped tomatoes
  • 2 medium potatoes cubed

Special Ingredients

  • 1 cup white wine [2]
  • 1 cup fish broth [3]

Staples Group 1: Liquid, Dairy, Fat

  • oil best is olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 onion chopped
  • 1-2 cloves garlic chopped
  • 1 tbsp chopped cilantro or parsley leaves optional

Culinary Spice Kit

  • 1 pouch Caldeirada de Peixe spice blend Smoked paprika, orange peel, garlic, onion, turmeric, black and white pepper, parsley, bay leaves

Suggested Sides

  • fresh white bread
  • cooked rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add onions and bell pepper.
  • Fry them until they turn soft. Stir frequently.
  • Add garlic and optional chilies. Stir-fry for 1 minute.
  • Add Caldeirada de Peixe spices. Stir-fry for 1 minute.
  • Add wine, broth, tomatoes, and potatoes. Mix well.
  • Cover. Bring to a boil. Cook for 15 minutes.
  • Add fish. Cover. Cook for about 5 minutes until the fish is tender.
  • Optionally, garnish with cilantro or parsley leaves.
  • Serve Caldeirada de Peixe with your preferred side.

Notes

[1] We recommend using a base of white fish fillet, combined with shrimp, mussels, calamari, or scallops, to add variety in texture.
[2] Alternatives: fish or vegetable broth or tomato puree
[3] Alternatives: vegetable broth or water
2
Apr, 2022
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

How to cook 34 authentic global recipes without tedious planning.
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze
Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.
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hands-on time 30 minutes
Course Main Course
Cuisine Ecuadorian
Servings 3 servings

Ingredients
  

Protein

  • 4 oz cod* or chicken breast optional
  • 1 cup great northern beans**

Fresh Produce

  • 1 small zucchini about 4 oz
  • 4 oz pumpkin/squash
  • 2 oz green cabbage
  • 1 cup corn kernels cooked
  • 1 cup green peas cooked
  • 1 plantain sliced (optional)

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth vegetable or chicken
  • 1 cup milk any type
  • 1 tbsp butter
  • 1 tbsp peanut butter****
  • 2 oz heavy cream/cream cheese/feta***

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped
  • 1 bunch cilantro or parsley finely chopped

Culinary Spice Kit

  • 1 pouch Fanesca spice blend Annatto, garlic, cumin, oregano, basil

Optional Toppings

  • 1 large avocado sliced
  • 1 medium onion sliced and pickled in lime juice*****
  • 3 hard-boiled eggs sliced

Instructions
 

Puree

  • In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
  • Cook over medium heat until soft. Let it cool.
  • Blend it into a smooth puree.

Soup

  • In a medium POT, add butter, chopped onions, and Fanesca spices.
  • Fry over low-med. heat 5 minutes, stirring occasionally.
  • Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
  • Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

  • Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
  • Add all or 1/3 of it to the soup. Cook until tender.
  • Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

  • In a PAN, heat oil or butter and fry until tender and brown:
  • (a) any remaining cod or chicken;
  • (b) plantain slices, sprinkle with salt to taste.

Serve

  • Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
  • Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.
** Use any type of beans or lentils that you prefer, one type or several types mixed.
*** Authentic is queso fresco.
**** Any other nut butter is fine too.
***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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4
Mar, 2021
Spanish Paella Valenciana

Spanish Paella Valenciana

How to cook 34 authentic global recipes without tedious planning.
Spanish Paella Valenciana

Spanish Paella Valenciana

SpiceBreeze
Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken thighs or breast cut into 2-inches cubes

Fresh Produce

  • 4 oz snap or snow peas
  • 1 tomato chopped
  • 1 red bell pepper sliced, fried (optional)

Special Ingredients

  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)

Staples Group 1: Liquid, Dairy, Fat

  • 4-5 cups stock chicken or fish
  • 4 tbsp olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper
  • 1-2 lemons

Staples Group 3: Breading, Onion & Co

  • 2 cloves garlic finely chopped or grated

Culinary Spice Kit

  • 1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • 1 pouch Paella [2] spice Spanish saffron

Alternative Spices

  • 1 bay leave add leave in whole
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika optional
  • 0.5 tsp cayenne optional

Instructions
 

Prepare

  • In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  • In a PAN*, heat olive oil.
  • Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  • Push meat to the edges.
  • In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  • Mix them with the meat.
  • Reduce heat to medium. Add garlic and fry for about 1 minute.
  • Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  • Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  • Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  • Bring to boil. Do not stir again!
  • Simmer for about 15-20 minutes until the rice is cooked.
  • After 10 minutes, cover the PAN with a lid or aluminum foil.
  • Turn the heat off.
  • Let rest for 5 minutes.

Optional

  • Garnish with fried bell pepper.

Serve

  • Serve with lemon wedges.
  • Enjoy!

Notes

▪ Substitute half of the chicken with rabbit or pork.
▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.
▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.
*Recommended: Paella or large skillet pan.
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Spanish Paella Valenciana

Spanish Paella Valenciana

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Shopping List

  • 1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)
  • 4 oz snap or snow peas
  • 4-5 cups stock (chicken or fish)
  • 1-2 lemons
  • 1 tomato (chopped)
  • 2 cloves garlic (finely chopped or grated)
  • 4 tbsp olive oil
  • salt & pepper

Optional

  • 1 red bell pepper (sliced, fried)

Culinary Spice Kit

  • [1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • [2] Spanish saffron

Alternative Spices

  • 1 bay leave (add leave in whole)
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika (optional)
  • 0.5 tsp cayenne (optional)

Prepare

  1. In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  1. In a PAN*, heat olive oil.
  2. Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  3. Push meat to the edges.
  4. In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  5. Mix them with the meat.
  6. Reduce heat to medium. Add garlic and fry for about 1 minute.
  7. Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  8. Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  9. Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  10. Bring to boil. Do not stir again!
  11. Simmer for about 15-20 minutes until the rice is cooked.
  12. After 10 minutes, cover the PAN with a lid or aluminum foil.
  13. Turn the heat off.
  14. Let rest for 5 minutes.

Optional

  1. Garnish with fried bell pepper.

Serve

  1. Serve with lemon wedges.
  2. Enjoy!

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Spanish
saffron
27
Feb, 2021
Italian Vellutata

Italian Vellutata

How to cook 34 authentic global recipes without tedious planning.
Italian Vellutata

Italian Vellutata

SpiceBreeze
Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

Protein

  • 1/2 lb sirloin steak or chicken breast thinly sliced

Fresh Produce

  • 2 lb cauliflower roughly chopped
  • 1 large potato diced
  • 8 oz mushrooms diced or sliced

Staples Group 1: Liquid, Dairy, Fat

  • 4 cups vegetable broth
  • 2 tbsp heavy cream
  • olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped

Culinary Spice Kit

  • 1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

Instructions
 

Cream

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add the onion and fry until they turn brown.
  • Add the cauliflower and potato.
  • Season with salt & pepper to taste. Fry for about 5 minutes.
  • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
  • Cook for 10 minutes. Let it cool a bit.
  • Transfer the soup to a BLENDER.
  • Blend it until smooth. Return the soup to the POT.
  • Add the cream. Adjust salt & pepper.
  • Mix well. Cook for 5 minutes without lid.

Sauce

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
  • Take the meat out and set aside.
  • Add the mushrooms. Fry until they are soft.
  • Add the Vellutata spices and salt to taste. Mix well.
  • Return the meat. Cook for 2 minutes, stirring frequently.

Serve

  • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Video

Notes

  • Omit the meat.
  • Substitute cauliflower with zucchini.
  • Substitute heavy cream with sour cream.
  • Substitute mushrooms with leek or green asparagus
Alternative Recipe
  • Substitute the soup with cooked pasta.
  • Add 1 cup of heavy cream with the Vellutata spices to the sauce.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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23
Apr, 2018
Bengali Shukto

Bengali Shukto

How to cook 34 authentic global recipes without tedious planning.
Bengali Shukto

Bengali Shukto

SpiceBreeze
Shukto is a must on any festive Bengali dinner menu. It has a slight bitterness balanced with the sweetness of sugar. If you are not up for this, try a Panch Phoron recipe from our website. Panch Phoron is a Bengali five-spice blend. It's always used whole. The seeds are fried in oil until they pop and release their aromatic flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Bengali
Servings 3 servings

Ingredients
  

Protein - Optional

  • 1 lb chicken thighs or breast cut into 1-inch pieces

Fresh Produce

  • 1 large potato
  • 1 large turnip see notes
  • 1 medium zucchini or squash
  • 1 small eggplant
  • 1 cup green beans

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup milk
  • oil

Staples Group 2: Salty, Sour, Sweet

  • salt and pepper
  • sugar

Staples Group 3: Breading, Onion & Co

  • 1 inch ginger peeled and grated

Suggested Sides

  • cooked rice recommended: Basmati
  • flat bread naan or chapati

Culinary Spice Kit

  • 1 pouch Shukto [1] seeds Panch Phoron: Cumin, fennel, fenugreek, brown and yellow mustard, nigella seeds
  • 1 pouch Shukto [2] spice blend Yellow and brown mustard, ajowan, bay leaves

Instructions
 

Rice

  • If using rice, cook rice according to package instructions.

Prepare

  • Cut all vegetables into bite-size pieces.

Fry

  • In a large PAN, heat 6 tbsp oil.
  • Add Shukto [1] spices and ginger. Stir-fry 30 seconds until seeds start to pop.
  • Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
  • Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
  • Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.

Cook

  • In a small CUP, dissolve Shukto [2] spices in 2 tbsp of water.
  • Add this spice paste and 1 cup of milk to the PAN. Cover. Bring to a boil. Turn heat to medium-low.
  • Cook for 5-10 minutes until vegetables and optional chicken are cooked.
  • Add 1-3 tsp sugar to taste.
  • Serve with rice or bread. Enjoy!

Notes

Variation:

Substitute turnip with daikon or 1 bunch radish.
Substitute one of the vegetables with 1 plantain or 1 sweet potato.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

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