Caldeirada
This stew from the northern part of Portugal, is both easy and delicious. Mostly defined as “fish with potatoes and whatever else the fishermen’s wife could scramble”. The sutil trick of not stirring the layers of food make it unique, even if the recipe varies widely from town to town.
Ingredients
- 2 onions, sliced
- 2 tomatoes, sliced
- 1 red or green bell pepper (optional)
- 1 bunch fresh parsley
- 1 bay leaf
- 1 kg fish (chose from mackerel, swordfish, tuna, skate, sea bass, monk fish, hake, or haddock)
- 6 large potatoes, sliced
- 4 -5 saffron threads
- 1 tablespoon salt
- ½ cup white wine
- ½ cup water
- ½ cup olive oil
Directions
In a large pot put layers of onions, tomatoes, fish, peppers and potatoes.
Make layers until ingredients are over.
On top put parsley, laurel leaf, saffron and salt. Sprinkle with wine, water and olive oil.
Take to the stove and let cook in a small flame for about 45 minutes. Shake the pan once in a while. DO NOT STIR, just shake the pan.