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Caldeirada à fragateira
Fish and potato stew
Caldeirada à fragateira: the Tagus bargemen's layered fish, potato and tomato stew
The fragateiros sailed the flat-bottomed barges that carried cargo up and down the Tagus, and on board they cooked whatever fish they had in one pot, layered with potatoes, onions, tomatoes and peppers and left to steam in olive oil and wine. Lisbon restaurants still make caldeirada for a long lunch, ladled over toasted bread. Use at least three kinds of fish, mixing firm white ones with something richer. The wine contains alcohol; fish stock with a squeeze of lemon makes a good alcohol-free version. A common mistake is stirring the pot, which breaks the fish; shake it instead. Chef's tip: put the firmest fish at the bottom and the most delicate on top, so everything is done at the same time.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ⅝ lb mixed fish fillets and steakse.g. monkfish, skate, conger or gurnard, and mackerel, cut into large chunks
- 1 ½ tsp salt
- 1 ¾ lb waxy potatoespeeled, sliced 1 cm thick
- 2 onionssliced into rings
- 4 ripe tomatoessliced
- 2 red and green pepperssliced
- 4 cloves garlicsliced
- 1 tsp sweet paprika
- 1 dried chillicrumbled
- ½ cup olive oil
- ¾ cup dry white wineor fish stock with 1 tbsp lemon juice
- 1 bunch flat-leaf parsleychopped
- 6 slices of day-old bread (optional)toasted, to serve
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Method
0/6 doneStep 1: Season 2 ⅝ lb mixed fish fillets and steaks with half the ¾ tsp salt, cover and keep in the fridge while you prepare the vegetables.
Step 2: Pour a third of ½ cup olive oil into a wide, heavy pot. Lay in half the 2 onions, then a layer of 1 ¾ lb waxy potatoes, half the 4 ripe tomatoes, half the 2 red and green peppers, half the 4 cloves garlic and the 2 bay leaves.
Step 3: Add the firmest fish next, then the rest of the vegetables, and the delicate fish on top. Sprinkle each layer with a little 1 tsp sweet paprika, 1 dried chilli, 1 bunch flat-leaf parsley and the rest of ¾ tsp salt.
Step 4: Pour over ¾ cup dry white wine and the rest of the oil. Cover tightly and bring to a simmer over a medium heat.
10 minStep 5: Cook gently for 30–35 minutes without stirring, giving the pot a shake now and then, until the potatoes are tender when pierced and the fish is opaque and flakes easily.
35 minStep 6: Taste the broth and adjust the salt. Put a slice of 6 slices of day-old bread in each deep plate and ladle the stew and broth over it.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 40 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldeirada à fragateira take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
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