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.