A Caldeirada de Robalo é um prato emblemático da costa portuguesa, uma refeição completa que conforta e impressiona em igual medida. A sua magia reside na simplicidade da confeção em camadas: batatas, cebolas, pimentos e tomate criam uma base rica sobre a qual o peixe cozinha lentamente, absorvendo e libertando todos os sucos e aromas. O resultado é um cozido rústico, suculento e profundamente saboroso, perfeito para ser partilhado em boa companhia.

Ingredientes

  • 1 Robalo selvagem com 2,5Kg, filetado e cortado em tranches
  • 10 Batatas descascadas cortadas em rodelas de 1cm
  • 10 Cebolas cortadas em finas rodelas
  • 1,5Kg Tomate coração de boi cortado em rodelas
  • 5 Dentes de alho laminados
  • 1 Malagueta
  • 100ml Azeite
  • 150ml Vinho branco
  • 1 Pimento vermelho cortado em tiras
  • 1 Pimento verde cortado em tiras
  • Sal
  • 3 Colheres sopa vinagre de vinho branco
  • 1 Mão cheia de salsa (folhas)
  • 1 Mão cheia de folhas de coentros grosseiramente picadas

Preparação

  1. Num tacho coloque o azeite, umas quantas rodelas de cebola, os pimentos, umas quantas rodelas de tomate, a malagueta inteira, os dentes de alho e deixe breves minutos em lume brando.
  2. Junte as batatas, sobreponha com algumas rodelas de cebola, coloque uma pitada de sal, o vinho branco e deixe ferver cerca de 5 minutos.
  3. Acrescente o robalo previamente temperado com sal e um pouco de sumo de limão, sobreponha com mais rodelas de cebola, deixe cozinhar em lume brando com o tacho tapado e mexendo de quando em vez, pegando no tacho e fazendo movimentos circulares.
  4. Retifique os temperos, adicione o vinagre de vinho branco e sirva bem quente.

Bring the authentic taste of the Portuguese coast to your dining table with this showstopping stew.

Sea Bass Stew (Caldeirada de Robalo)

A “caldeirada” is the quintessential Portuguese fish stew, a dish born from the fishing boats where sailors would cook part of their catch with potatoes, onions, and whatever else they had on hand. It’s a true one-pot wonder, celebrated for its method of layering ingredients, which are then left to simmer gently in their own juices, creating a rich, flavourful broth without the need for a preliminary sauté .

This recipe showcases that tradition beautifully, using magnificent wild sea bass as the star. The fish is layered over a bed of potatoes, sweet beefsteak tomatoes, and colourful peppers, all seasoned with garlic, herbs, and a splash of white wine and vinegar. The slow cooking process allows all the individual flavours to meld into a harmonious and deeply satisfying meal.

The most important technique in making a caldeirada is to resist the urge to stir it with a spoon, which would break up the delicate fish fillets. Instead, the pot is gently swirled and shaken by its handles from time to time, allowing the ingredients to mingle without falling apart . It’s a dish that embodies the heart of Portuguese cooking: simple, fresh, and made to be shared.

Ingredients

  • 1 Wild sea bass (approx. 2.5kg), filleted and cut into large portions
  • 10 Potatoes, peeled and cut into 1cm thick rounds
  • 10 Onions, thinly sliced
  • 1.5kg Beefsteak tomatoes, sliced
  • 5 cloves of garlic, sliced
  • 1 whole chilli
  • 100ml Olive oil
  • 150ml White wine
  • 1 Red pepper, cut into strips
  • 1 Green pepper, cut into strips
  • Salt
  • 3 tbsp white wine vinegar
  • 1 Handful of parsley leaves
  • 1 Handful of coriander leaves, roughly chopped

Method

  1. In a large, wide pot, pour in the olive oil. Add a layer of sliced onions, the pepper strips, a few slices of tomato, the whole chilli, and the sliced garlic. Cook gently over a low heat for a few minutes.
  2. Add the potato rounds, top with another layer of sliced onion, a pinch of salt, and the white wine. Bring to a boil and let it simmer for about 5 minutes.
  3. Add the sea bass, previously seasoned with salt and a little lemon juice. Top with the remaining onion slices and cook over a low heat with the lid on. From time to time, gently shake the pot by holding the handles and swirling it in a circular motion.
  4. Check and adjust the seasoning if necessary, add the white wine vinegar, and serve immediately while hot, garnished with the fresh parsley and coriander.

Tips:

  • The quality of the fish is paramount. Use the freshest sea bass you can find. Other firm white fish like monkfish, hake, or conger eel also work very well in a caldeirada.
  • The layering technique is essential. Start with the potatoes at the bottom as they take the longest to cook, and finish with the delicate fish on top.
  • Don’t stir! The gentle swirling motion is key to keeping the fish fillets intact while allowing the sauce to thicken naturally with the starch from the potatoes.
  • Serve with slices of crusty bread to mop up the incredibly flavourful sauce.