 Caldeirada
A delicious and hearty dish of fish typical of the Portuguese tradition that will delight the most demanding and refined. It is, in fact, a stew that can be made using a wide variety of fish, or sometimes seafood, which are added tomatoes, potatoes and onions that help to give the whole a rich flavor and firm. Addition of a dash of white wine and olive oil make the dish even more fragrant and irresistible. With cod, cod, shrimp, squid, mackerel, monkfish, sardine, or other varieties of fish, caldeirada peixe (or simply caldeirada) can be achieved allowing a wide range that varies in both your personal taste, both in based on local traditions in various countries, for example, it is customary to add spices like saffron and nutmeg ingredients that give the dish a unique fragrance and particular, while the islands of Madeira is the typical Caldeirada à Moda do Funchal, which stands for its fragrance due to the addition of cloves. Always on the islands of Madeira, another variation of the dish is the Caldeirada de lulas, the preparation of which involves the use of squid combined with curry powder and ginger, giving the caldeirada an intense flavor and taste delicious. In Lisbon, again, the dish is traditionally made with mussels and clams and bread fried in oil, while in the Azores, the plate is distinguished by its intense flavor and aroma due to the addition of allspice, hot peppers, piri piri ( varieties of chili very spicy, sometimes also written as Piri piri peri-peri, Pilipili and Pili pili, also known as the devil or African bird's eye, widely used in Africa), and enriched with slices of chorizo ??(chouriço in Portuguese, or sausages and typical local sausages usually made from beef or pork and spiced with paprika) or with linguica, a typical sausage that can be pork, poultry, mutton, beef or fish or seafood, which is usually seasoned with onion, garlic and chili pepper and other spices and, therefore, it is a dish for those who love the intense flavors and very spicy. Even among the other variants, it is absolutely worth mentioning that typical of Porto, Aveiro, where it is customary to prepare the caldeirada using a combination of fresh and salt water fish, paired with oysters, mussels and carrots. Not least is the caldeirada Poveira, the typical dish of Póvoa de Varzim, which is characterized by the combination of ingredients common to other details such as rays, monkfish and squid, of course, readily available ingredients locally. In short, the caldeira de peixe, with all its variations, is a delicacy rich in flavor and aroma, and is intended for those who love the flavors of the sea and of the tradition. |
|
Europe
Portugal
Algarve
