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Caldeirada: photo of the dish
Illustrative photo: (WT-en) Mimi at English Wikivoyage — Public domain, Wikimedia Commons
Fish & seafood

Caldeirada

A Portuguese fish stew simmered in a tomato and onion sauce, spiced with white wine and paprika. Traditionally cooked in a large fisherman's pot, it is served with potatoes and bread.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

409 kcal per serving

Protein
41.5 g
Carbohydrates
32 g
of which sugars
9.9 g
Fat
8.9 g
of which saturated fat
1.4 g
Fiber
7.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the potatoes into 5 mm slices and the peppers into strips, then thinly slice the onions and garlic.
  2. Cut the fish into large chunks and keep them chilled.
  3. In a large casserole, heat the olive oil over medium heat and fry the onions and peppers for 8 minutes.
  4. Add the garlic, the peeled and chopped tomatoes and the purée, then simmer for 5 minutes.
  5. Deglaze with the white wine, add the paprika, chilli and bay leaf, then the water or stock.
  6. Lay the potatoes on the bottom and cook for 10 minutes at a gentle simmer.
  7. Add the fish pieces, cover and cook for 10 to 12 minutes without stirring, until the flesh flakes apart.
  8. Adjust the seasoning and serve piping hot with the toasted bread.

Variations and tips

Coriander version. Sprinkle chopped fresh coriander over at the end of cooking for a fresher note.

Using what's available here. Replace the fish stock with a vegetable stock and use frozen fish fillets, which are very easy to find.

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Original Ecomely recipe.