Caldeirada
Caldeirada is a beloved dish among Portugal's fishing communities, traditionally made aboard boats using whatever catch was freshest that day.
A hearty Portuguese fisherman's stew layering several kinds of fresh fish and shellfish with potatoes and tomatoes — rustic, deeply flavoured coastal cooking.
Ingredients
Method
Layer sliced onion, potato, pepper and tomato in a large pot.
Add the fish and shellfish, seasoning each layer as you go.
Pour over the white wine and a little water, cover, and simmer gently for 30-35 minutes without stirring.
Serve straight from the pot with crusty bread to soak up the broth.
Resist the urge to stir — caldeirada is built in layers, and gentle simmering keeps the fish pieces intact.
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