Portuguese and Galician fish stew
Caldeirada
Caldeirada (Portuguese pronunciation: [kaldɐjˈɾaðɐ, kɐwdejˈɾadɐ] ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes , along with other ingredients.[ 1] [ 2] A fishermen's stew , the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."[ 3]
Caldeirada is similar to other types of fish stew, such as the French bouillabaisse , Greek kakavia , Spanish zarzuela, and Italian cacciucco .[ 4]
One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish , "along with shellfish such as clams and mussels , and often squid or octopus as well.[ 3] This recipe uses two kinds of oily fish (such as mackerel , swordfish , or tuna ) and two kinds of lean whitefish , (such as cod , monkfish , hake , flounder , and haddock ), plus shrimp, mussels in the shell, and squid.[ 3]
Another cookbook gives as a typical assortment in a caldeirada as conger eel , angel shark , sea bass or sea bream , red gurnard , sardines , ray , shrimp , and clams.[ 1]
Another cookbook recommends about 11 ounces of fish per person.[ 1] Other components of the dish include vegetables (such as potatoes , onions , green peppers , tomatoes , and tomato purée or tomato paste ); spices (such as salt and black pepper , bay leaf , coriander , parsley , sweet and hot paprika , white pepper, and oregano); and other ingredients (such as vermicelli , olive oil , allspice , port wine , white wine, and whisky or brandy ).[ 1] [ 3] Some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.[ 3]
Caldeirada is also known in Brazil , a former Portuguese colony , where it has been described as an aromatic chowder of river fish and coriander .[ 5]
See also
Notes
^ a b c d Ilí Lacerda, The Secrets of Portuguese Cookery (2009), p. 45.
^ María José Sevilla , Life and Food in the Basque Country (New Amsterdam Books, 1998), p. 66.
^ a b c d e Jean Anderson, Food of Portugal (HarperCollins, 1994), p. 112.
^ William Black, Al Dente: The Adventures of a Gastronome in Italy (Transworld, 2004), p. 63.
^ David Quammen, The Song of the Dodo: Island Biogeography in an Age of Extinctions (Simon & Schuster, 2011), p. 469.