AI-generated image
Caldeirada galega
White fish and potato stew
Caldeirada galega: layered Galician stew of mixed white fish and potatoes with paprika ajada
In fishing towns like Ribeira, Bueu and Muxía, caldeirada was the fishermen's way of cooking whatever the boat brought in, and it is still served at seaside restaurants and at the July fiestas of the Virgen del Carmen, patron of sailors. Unlike merluza á galega, it uses several kinds of fish, such as monkfish, ray, conger or hake, layered with potatoes and onion and cooked in very little water, then finished with plenty of ajada. A common mistake is stirring the pot, which breaks the fish into flakes; shake it gently instead. Chef's tip: put the firmest fish at the bottom and the most delicate on top, so everything finishes cooking together.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the stew
- 2 ¼ lb waxy potatoespeeled and cut into 1.5 cm slices
- 2 onionssliced into rings
- 3 ¼ cups water
- 2 tsp salt
- 1 ⅓ lb ray wings or hake steakscut into portions
For the ajada
- ½ cup olive oil
- 5 cloves garlicsliced
- 2 tsp sweet paprika
- ½ tsp hot paprika
- 1 tbsp white wine vinegar
To serve
- 1 tbsp chopped parsley (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Layer 2 ¼ lb waxy potatoes, 2 onions and 2 bay leaves in a wide, heavy pot. Pour in 3 ¼ cups water with 2 tsp salt, bring to the boil and simmer, covered, for 12–15 minutes, until the potatoes are nearly tender.
15 minStep 2: Lay the 1 ⅛ lb monkfish or conger, in thick slices on the potatoes, then the 1 ⅓ lb ray wings or hake steaks on top. Cover and simmer gently for 10–12 minutes, shaking the pot now and then, until all the fish is opaque, flakes easily and comes away from the bone.
12 minStep 3: Meanwhile, warm ½ cup olive oil and 5 cloves garlic over a medium-low heat for 2–3 minutes until the garlic is pale gold. Take off the heat, wait 30 seconds, then stir in 2 tsp sweet paprika and ½ tsp hot paprika, followed by 1 tbsp white wine vinegar.
3 minStep 4: Tip most of the cooking liquid out of the pot (keep it for soup), leaving just a little. Pour the ajada evenly over the fish and potatoes, shake the pot to spread it and leave to rest, covered, for 3 minutes.
4 minStep 5: Bring the pot to the table and serve in shallow bowls, scattered with parsley.
1 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 40 g
- Carbs
- 30 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldeirada galega take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- 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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Midia saganakiMussels with tomato and feta
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
Greek
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.