How to Prepare Caldeirada

Editorial guide from Empório Portugal for cooking, choosing ingredients, and creating Portuguese experiences with more safety and context.

Cultural Context

Caldeirada comes from the day's catch and the shared pot — various fish, potato, tomato, bell pepper, and olive oil layered to cook together.

From Aveiro to the Algarve, each family defends the order of layering, use of wine, and cooking time; the principle is always fragrant broth and whole fish.

Practical Explanation

Layer without stirring too much: potato and tomato at the bottom, fish on top, hot broth gradually. Low heat and a slightly open lid allow the aromas to concentrate without breaking the fish apart.

Step by Step

1. Sauté onion, garlic, and bell pepper in olive oil until softened but not browned.
2. Make a base of crushed peeled tomatoes with pepper and light paprika.
3. Arrange potato slices at the bottom of a wide pot.
4. Place firm fish first, then the more delicate ones.
5. Cover with slices of tomato and bell pepper; drizzle with white wine.
6. Add hot fish broth until almost covered — never fully submerge.
7. Cook on low heat for 20–30 minutes without removing the lid at first.
8. Adjust salt, finish with coriander and raw olive oil at the table.

Tips from Empório Portugal

• Use two or three types of fish for depth of flavor.
• Homemade fish broth greatly enhances the result.
• Serve straight from the pot, with bread for dipping.

Common Mistakes

• Boiling too hard, which breaks the fish.
• Stirring with a spoon, which crumbles the fillets.
• Fish without scales or not properly cleaned — bitterness and odor.

Possible Substitutions in Brazil

• Green bell pepper replaces part of the red bell pepper in more rustic versions.
• Vegetable broth works in adaptation, with loss of seafood flavor.

Frequently Asked Questions