Caldeirada

Introduction

Caldeirada is a traditional Portuguese fish stew, rich with a variety of fish, shellfish, and vegetables, cooked to perfection in a flavorful broth. The history of Caldeirada dates back centuries, originating as a fisherman’s dish harnessing the bounty of the sea. Over time, it has become a beloved dish across Portugal, with each region offering its unique spin on the classic recipe.

Ingredients

• Olive Oil - 4 tablespoons
• Garlic - 4 cloves, minced
• Onion - 2 large, sliced
• Bell Pepper - 1 large, sliced
• Tomato - 4 medium, chopped
• Bay Leaf - 2 leaves
• Paprika - 2 teaspoons
• Saffron - a pinch
• Salt - to taste
• Black Pepper - to taste
• Potato - 400 grams, peeled and sliced
• White Fish filets - 600 grams, such as cod or hake
• Mussels - 500 grams
• Clams - 500 grams
• Shrimp - 500 grams, peeled and deveined
• Parsley - 1 bunch, chopped
• Lemon - 1, sliced
• Fish Stock - 1 liter
• White Wine - 200 ml

Preparation

Preparing the Ingredients

Start by preparing all your ingredients. Mince the garlic, slice the onions and bell pepper, and chop the tomatoes. Peel and slice the potatoes thinly so they cook evenly with the rest of the ingredients.

Clean the mussels and clams, ensuring they are free from dirt. To do this, soak them in cold, salty water for about 30 minutes before scrubbing them under running water to remove any extraneous sand or grit.

Cooking Process

Sautéing the Aromatics

In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until translucent. Add in the minced garlic and sliced bell pepper, cooking for an additional 2-3 minutes until the peppers soften slightly.

Building the Stew

Add the chopped tomatoes, bay leaves, paprika, and a pinch of saffron to the pot. Stir and let cook for another 5 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

Layering the Ingredients

Layer the slices of potato evenly over the aromatic mixture. Place the white fish filets gently on top of the potatoes. Add the prepared mussels, clams, and shrimp over the fish layer.

Simmering the Stew

Pour the fish stock and white wine over the layered ingredients. Cover the pot and bring the stew to a gentle simmer over low heat. Allow it to cook for about 25-30 minutes or until the potatoes are tender and the seafood is cooked through. For precise timing, consider using a cooking timer.

Finishing Touches

Once the caldeirada is ready, sprinkle generously with chopped parsley and arrange the sliced lemon on top for a final burst of freshness. Adjust seasoning as needed with salt and black pepper.

How to Enjoy

Serve Caldeirada hot, ideally with a side of crusty bread to soak up the delicious broth. Pair with a crisp, chilled white wine or vinho verde to enhance the flavors of the seafood. This comforting stew is best enjoyed leisurely, in good company, savoring each bite of the ocean’s bounty.