Caldeirada
Fish, potatoes | |
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
Another cookbook gives as a typical assortment in a caldeirada as
Another cookbook recommends about 11 ounces of fish per person.
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.