Caldeirada

Fish and shellfish

• 1.2 kg mixed fish, at least three kinds — firm (monkfish/conger) and delicate (bream/sea bass/scabbard), cut into chunks, graded by sturdiness and kept separate
• 0 a handful each prawns and clams, clams purged; optional but recommended for the broth(optional)

Layers and base

• 2 onions, sliced
• 3 garlic, sliced
• 600 g potatoes, sliced 5 mm
• 2 peppers, sliced
• 2 tomatoes, sliced
• 100 ml olive oil
• 150 ml white wine
• 1 bay leaf
• 0 a pinch per layer sweet paprika
• 0 to finish coriander and parsley, chopped
• 0 to taste salt and pepper

Build the pot

1. 1

   In a wide pot, lay a base of 2 sliced onions and 3 sliced garlic cloves with a drizzle of olive oil — this builds into a refogado from below. Layer over it: half the 600 g sliced potatoes, then the 2 sliced peppers and 2 sliced tomatoes, seasoning each layer with salt, pepper and a pinch of paprika.

   12m

   Refogado — the Portuguese Aromatic Base
2. 2

   Lay the firmest fish where the heat is most direct, cover with the rest of the potatoes, and finish with the delicate fish and shellfish on top, where the cooking is gentlest. Tuck in 1 bay leaf and scatter chopped coriander.

   6m

   Grade the fish by sturdiness and layer accordingly so everything finishes together while staying in intact pieces.

   Layered Fish Stew (Caldeirada Method)

Cook without stirring

1. 3

   Pour over 150 ml white wine and the remaining olive oil, and add little or no water — the fish and vegetables throw off plenty. Cover and cook gently 30–35 min at a gentle simmer, never a hard boil.

   35m

   Do NOT stir — shake the pot now and then to stop sticking. Stirring or hard-boiling shreds the fish into paste.

   Layered Fish Stew (Caldeirada Method)
2. 4

   It's done when the potatoes yield and the thickest fish flakes. Finish with fresh coriander and parsley and a final thread of olive oil. Serve with crusty bread for the broth.

   2m