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Caldeirada
Created by: Howcan Team
Ingredients
- 2 lbs of mixed fish (such as cod, haddock, and salmon), cut into large chunks
- 1/2 cup of olive oil
- 1 large onion, thinly sliced
- 3 cloves of garlic, minced
- 2 large tomatoes, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 cup of white wine
- 2 cups of fish or vegetable broth
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 2 minutes, stirring frequently.
- Add the diced tomatoes, sliced bell peppers, and white wine to the pot. Cook for 5 minutes, allowing the vegetables to soften and the wine to reduce slightly.
- Pour in the fish or vegetable broth and bring the mixture to a simmer.
- Gently add the chunks of fish to the pot, making sure they are submerged in the broth. Season with salt and pepper to taste.
- Cover the pot and let the stew simmer for 20-25 minutes, or until the fish is cooked through and the flavors have melded together.
- Sprinkle the chopped parsley over the stew before serving.
- Serve the Caldeirada hot with crusty bread or over a bed of rice. Enjoy!
Caldeirada is a traditional Portuguese fish stew that has been enjoyed for centuries. This hearty and flavorful dish originated in the coastal regions of Portugal, where fresh seafood is abundant. It is a beloved staple in Portuguese cuisine, often prepared by skilled chefs in seaside restaurants using the freshest catch of the day. The key to a delicious caldeirada lies in the quality of the seafood, which typically includes a variety of fish, shellfish, and sometimes even potatoes and peppers. The stew is simmered with aromatic herbs and spices, infusing the broth with rich, savory flavors. Today, the best versions of this dish can be found in coastal towns and fishing villages throughout Portugal, where local chefs take pride in preparing this iconic seafood stew. For an authentic taste of caldeirada, it's essential to use the freshest seafood available and to simmer the stew slowly to allow the flavors to meld together beautifully.
90 min
6
350 calories
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