Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Caldereta de pescado – Spanish Fish Stew

6 Comments

Calderetas are a kind of traditional stew all around Spain, originally cooked  with local ingredients: red meat inland or fish and seafood in the coasts along with in-season vegetables.

Fish caldereta is another delicious dish from Northern Spain, within the “Atlantic Diet” I first introduced in the Piperrada recipe. Of humble origin, the legend tells that it was traditionally prepared by fishermen on board of fisher vessels with whatever fish they had available, specially those that wouldn’t make the cut for sale and some other basic ingredients, generally potatoes. Although nowadays it can also be found in  fancy restaurants, cooked with expensive fish and seafood, it remains as a healthy, affordable and every-day option in many Spanish households.

Known as caldeirada in Galicia, caldereta or calderada in Asturias and Cantabria, marmitako in Basque Country (prepared with bonito), it is also a typical dish in Portugal. There are as many recipes as towns along the Cantabrian and Atlantic Spanish coast. Today I’m sharing my approach; simple and yet delicious, the trademark combination of Spanish Cuisine.

Caldereta de pescado - Spanish Fish Stew

  • Servings: 2
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients

  • a dash of olive oil
  • 1 garlic clove, pressed
  • 1 onion, chopped
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 2 tomatoes, diced
  • Salt and pepper to taste
  • 2 tsp sweet pimentón (or sweet paprika)
  • a pinch of saffron 
  • 2 bay leaves
  • 1/2 glass of cooking wine white
  • 1/2 litre of fish stock (or water)
  • 2 medium potatoes, roughly diced
  • 200 g. of white fish of choice (ie. two monkfish cutlets)

Preparation

  1. Heat the olive in a cooking pot and sauté the garlic, onion and peppers until soft.
  2. Add the tomatoes, season with salt, pepper, pimentón, saffron and bay leaves. Stir to mix.
  3. Pour the white wine and cook a few minutes over high heat.
  4. Pour the stock and stir in the potatoes. Bring to a boil.
  5. Include the fish, check seasoning, turn down the heat and simmer until cooked.
  6. Serve hot and enjoy!

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6 thoughts on “Caldereta de pescado – Spanish Fish Stew

  1. Beautiful and happy memories of Spain for me!

    Liked by 1 person

  2. Thank you this one will be going on next week’s menu.

    Liked by 1 person

    • Thanks! You made me happy today, that’s the whole point of sharing recipes, isn’t it? Let me know how it turns out! 🙂

      Like

    • I will do, my daughter is a real fish and sea food lover and when we are in the Med region she is spoiled for choice and yet my repertoire of dishes is quite limited so I will be trying it on her this weekend as she is home visiting so I can’t wait to spoil her with something new.

      Liked by 1 person

    • I hope she’ll enjoy it! Feel free to add some seafood on it, I used only fish because it was what I had at home at the moment, but a few shrimp and or prawns and clams and/or mussels may be the ideal touch to fancy it up 🙂

      Liked by 1 person

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