Name: Caldeirada
Yield: 6
Ingredients: 80 ml extra-virgin olive oil (1/3 cup); 2 onions, coarsely chopped; 4 cloves garlic, finely chopped; 2 desiree potatoes, peeled and cut into 3cm cubes; 2 fresh bay leaves; ½ cup 3cm-long flat-leaf parsley stalks; 10 black peppercorns; 2 large tomatoes, coarsely grated; 2 tbsp tomato paste; 1 tsp sweet paprika; 500 ml white wine (2 cups); 1 kg small squid, cleaned, tentacles left whole and bodies scored diagonally, then cut into 5cm pieces; 500 gm vongole (clams), soaked in cold water for 20 minutes and drained; 450 gm whiting fillets; 4 silver bream, cleaned, heads discarded and cut into cutlets (about 400gm); 500 gm piece blue eye trevalla, cut into 5cm chunks; ½ cup finely chopped coriander; To serve: crusty bread

This Portuguese fish stew, the equivalent of France’s bouillabaisse, takes its name from the large saucepan (caldeirão) it’s traditionally cooked in. Ingredients vary between regions; some feature a mix of oily and firm white fish, others add shellfish and cephalopods. There’s a vegetable base, spicy notes from paprika, cloves, allspice or piri piri and it’s served with crusty bread or toast.

Ingredients

80 ml extra-virgin olive oil (1/3 cup)

2 onions, coarsely chopped

4 cloves garlic, finely chopped

2 desiree potatoes, peeled and cut into 3cm cubes

2 fresh bay leaves

½ cup 3cm-long flat-leaf parsley stalks

10 black peppercorns

2 large tomatoes, coarsely grated

2 tbsp tomato paste

1 tsp sweet paprika

500 ml white wine (2 cups)

1 kg small squid, cleaned, tentacles left whole and bodies scored diagonally, then cut into 5cm pieces

500 gm vongole (clams), soaked in cold water for 20 minutes and drained

450 gm whiting fillets

4 silver bream, cleaned, heads discarded and cut into cutlets (about 400gm)

500 gm piece blue eye trevalla, cut into 5cm chunks

½ cup finely chopped coriander

To serve: crusty bread

Method

Main

1.Heat oil in a large saucepan over medium heat, and sauté onion and garlic for 5 minutes or until onion is soft. Add potato, bay leaves, parsley stalks, peppercorns, tomato, tomato paste, paprika, wine and 2 cups of water and simmer for 5 minutes. Add squid and vongole, season to taste with sea salt and freshly ground black pepper, cover and simmer for 10 minutes. Layer fish on top, cover and simmer for a further 10-15 minutes or until fish is tender.

2.Carefully stir mixture, scatter with coriander, then ladle into soup bowls and serve with crusty bread.

Styling by Andy Harris

Styling by Andrea Millar

Ingredients

Method

Main

Related stories