Caldeirada
Caldeirada, from above
Non vegPortugal

Caldeirada

Fishermen's stew layered with potatoes, peppers and tomato. Never stir, just shake the pot.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

60 minTime
37 gProtein each
mildSpice
The fishermen's cauldron1 chapter · 1 min read

Make it your way

Grandma's wayLayered fish, potatoes and vegetables cooked in their own juices with wine.
The original
436kcalsame
37 gproteinsame
5 gfibresame
60minutessame

Caldeirada de peixe.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Fish1 kg mixed fish (seer, pomfret, mackerel), in thick slices
Potato4, in thick slices
Onion3, sliced
Tomato5, sliced
Red bell pepper (red capsicum, red pepper)2, in strips
Garlic5 cloves, sliced
Olive oil4 tbsp
Dry white wine150 ml
Bay leaf (indian bay leaf)2
Flat leaf parsleya handful
Kashmiri chilli powder1½ tsp, for paprika
Saltto taste

Method

4 steps
  1. 1Salt the fish and set aside.
  2. 2Drizzle oil in a wide pot. Layer onion, potato, tomato, pepper, garlic and fish, repeating, with paprika, bay and parsley between layers.
  3. 3Pour over the wine and the rest of the oil. Cover and cook on medium low. Do not stir; shake the pot now and then.
  4. 4Check the potatoes are tender and the fish flakes. Rest 5 minutes and serve.
Serve it like this

Serve in deep plates with some of each layer and a ladle of broth, with toasted bread underneath or alongside.

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Make it a meal

What goes with Caldeirada: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
With a main Caldo verde40 min
On the side Aloo gobi35 min
On the side Bagara baingan50 min
To drink Kokum sharbat25 min
Something sweet Bolas de Berlim150 min
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