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 involving 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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