Caldeirada

Caldeirada

Caldeirada is a traditional Portuguese fish stew that is popular in coastal regions of Portugal. It is a flavorful and hearty dish that showcases the abundance of fresh seafood available in the country.

Ingredients

The ingredients for caldeirada can vary depending on the region and personal preferences, but some common ingredients include:

• Various types of fish, such as cod, hake, sea bass, and monkfish
• Potatoes
• Tomatoes
• Onions
• Garlic
• Bell peppers
• Olive oil
• White wine
• Fresh herbs, such as parsley and cilantro
• Salt and pepper to taste

Preparation

To prepare caldeirada, start by cleaning and cutting the fish into large chunks. In a large pot, heat some olive oil over medium heat and sauté the onions, garlic, and bell peppers until they become soft and fragrant.

Next, add the tomatoes and cook until they start to break down and release their juices. Pour in the white wine and let it simmer for a few minutes to reduce slightly.

Add the potatoes to the pot and pour enough water to cover the ingredients. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, gently add the fish chunks to the pot, making sure they are submerged in the liquid. Cover the pot and let the stew simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Serving

Caldeirada is typically served hot, garnished with fresh herbs like parsley and cilantro. It is often accompanied by crusty bread, which is perfect for soaking up the flavorful broth.

Variations

While the basic recipe for caldeirada remains the same, there are regional variations that incorporate different types of fish and additional ingredients. Some versions may include shellfish like shrimp or clams, while others may add spices like paprika or saffron for extra flavor.