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.
Ingredients PreparationCaldereta de pescado - Spanish Fish Stew
October 2, 2014 at 11:45
Beautiful and happy memories of Spain for me!
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October 2, 2014 at 13:09
I’m sure and English style lamb “caldereta” would be delicious! 🙂
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October 2, 2014 at 01:08
Thank you this one will be going on next week’s menu.
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October 2, 2014 at 11:16
Thanks! You made me happy today, that’s the whole point of sharing recipes, isn’t it? Let me know how it turns out! 🙂
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October 2, 2014 at 14:41
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.
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October 2, 2014 at 17:18
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 🙂
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