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Caldeirada is a Portuguese fish stew made with a non-seafood base and chunks of various types of fish, traditionally served on crusty bread. The original recipe does not include shellfish and requires a long cooking time to blend flavors. Variations include shellfish and spices such as saffron and coriander. Fresh, large chunks of fish are essential for the dish.
Similar to the French bouillabaisse, caldeirada is a fish stew that has its origins in Portugal. The thick and hearty stew has a non-seafood base, but is stocked with chunks of various types of fish. It is traditionally served on a piece of crusty bread.
The traditional Caldairada contains only fish and does not include shellfish. A variety of fish with different tastes and textures are added to this original recipe. Oily fish, which include mackerel and skate, are often added, as are flakier fish, such as flounder and haddock. Along with these, solid fish such as halibut, rascasse and monkfish are common additions.
Caldeirada starts with a base of ingredients that don’t include seafood, and the fish is added after the broth has been cooked and flavored. White wine and olive oil are the initial ingredients in which to saute onion, garlic and tomatoes. From this process a liquid base is made. To this base are added generous portions of fresh parsley. Bay leaf is also added as this stock base is allowed to cook.
When prepared with its original process, the caldeerada is a long-cooking dish. The blending of flavors has to cook over time, before fish is ever added. Cut into large chunks, fish is added and leaves more time to cook. Often the fish is coated in olive oil before being placed in the base. Once all the ingredients have been added, the stew is simmered and occasionally stirred to ensure nothing sticks to the base of the pot.
With its origins in Portugal, a small country not much larger in size than the state of Florida, caldeiradas can still differ greatly from region to region. Many adaptations to this regional recipe will include shellfish, such as clams or shrimp and lobster. Spices also differ from region to region and from cook to cook. Often saffron, coriander and nutmeg are added as flavorings to the stock base while cooking before the fish is added.
When planning to prepare caldeirada, the focus must be on the fish first. No other ingredient is so important. Fish or seafood should be fresh and cut into large chunks.
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