What is Caldeirada?

Like French Bouillabaisse, Caldeirada is a fish goulash that finds its origin in Portugal. Strong, abundant stew has a base without sefod, but is supplied with pieces of different types of fish. Traditionally, it is served over a piece of crispy bread.

Traditional Caldeirada contains only fish and does not include any molluscs. This original recipe is added a number of fish different tastes and textures. Often oily fish are added, which include mackerel and skates, as well as more flake fish such as flounder and cod. Along with them are common additions that are solid fish such as halibut, rascasse and monkfish. White wine and olive oil are initial ingredients in which onions, garlic and tomatoes will be roasted. The liquid base is depicted from this process. This base is added generous Portions fresh parsley. Bay list is also added because this base should be cooked.

If Cal isDierada prepared by its original process is a long cooked bowl. Mixing of flavors must cook over time before the fish sometimes join. Cut into large pieces, fish are added and allow more time to cook. The fish is often covered with olive oil before inserting into the base. Once all the ingredients are added, the steamed meat is cooked on low fire and sometimes mixed to ensure that nothing is caught on the base of the pot.

with its origin in Portugal, a small country of size, which is not much larger than the state of Florida, Caldeirada can still be very different from region to region. Many adaptations of this regional recipe will include molluscs such as clams or shrimp and lobster. Spices also differ from region to region and cooking to cooking. Often saffron, coriander and nutmeg Aznova nut added as flavors to the base of the warehouse while cooking before adding seafood.

When planning Caldeirada, there must be a focus on fish first. No other component is so much a mineera. Fish or seafood should be fresh and cut in large pieces.