Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. It is made of a variety of fish differing in texture and taste (highly flavorful oily fish such as sardine, mackerel, tuna or skate, firm fish such as monkfish or halibut, and flaky white fish such as cod, haddock or flounder). It has a base of non seafood ingredients including onions, garlic, tomatoes and parsley. Like the French bouillabaisse, it requires only a little white wine and olive oil to supplement whatever liquid the heat of cooking renders from the fish and vegetables. Caldeirada is always presented in generous portions over a piece of crusty bread which has been lightly fried in oil, or toasted, or simply freshly torn from its loaf.
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| - Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. It is made of a variety of fish differing in texture and taste (highly flavorful oily fish such as sardine, mackerel, tuna or skate, firm fish such as monkfish or halibut, and flaky white fish such as cod, haddock or flounder). It has a base of non seafood ingredients including onions, garlic, tomatoes and parsley. Like the French bouillabaisse, it requires only a little white wine and olive oil to supplement whatever liquid the heat of cooking renders from the fish and vegetables. Caldeirada is always presented in generous portions over a piece of crusty bread which has been lightly fried in oil, or toasted, or simply freshly torn from its loaf.
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| - Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. It is made of a variety of fish differing in texture and taste (highly flavorful oily fish such as sardine, mackerel, tuna or skate, firm fish such as monkfish or halibut, and flaky white fish such as cod, haddock or flounder). It has a base of non seafood ingredients including onions, garlic, tomatoes and parsley. Like the French bouillabaisse, it requires only a little white wine and olive oil to supplement whatever liquid the heat of cooking renders from the fish and vegetables. Caldeirada is always presented in generous portions over a piece of crusty bread which has been lightly fried in oil, or toasted, or simply freshly torn from its loaf.
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