The Caldeirada is a typical Portuguese dish and locally known as the fishermen’s dish. Its ingredients are simple and the fish cooked can be the most varied and combined- such as monkfish, conger, grouper, purple-legged fish, dogfish, gurnard or snapper, as it is assumed, the fishermen would use the selection of fish they had caught on the day.
The Caldeirada recipe varies according to the region of Portugal and is a dish with some similarity to other types of fish stew, such as Bouillabaisse (France), Kakavia (Greece), Zarzuela (Spain) and Cacciucco (Italy ).
Being a very appreciated and easy to prepare, you can follow the recipe below so you can cook at your home and surprise your friends
- One large onion
- One head of garlic
- 600 g potatoes
- One red pepper
- Two tomatoes
- Six pieces of fish
- 1 tsp salt
- Two bay leave
- 50 ml of olive oil
- 100 ml of white wine
- 200 ml of water
- 1. Peel the onion, the garlic, the potatoes and wipe the seed peppers and white parts. Add the tomato and cut everything to the slices.
- 2. In a large pot distribute the onion, garlic, potatoes, pepper, tomato and fish in layers, alternating and seasoning each layer with salt.
- 3. Add bay leaf and drizzle with olive oil, white wine and water.
- 4. Cover and cook for 30 minutes without stirring. Shake the pan from time to time.
- 5. Add a bit of chopped coriander and pepper, and the stew is ready to serve.
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