Portuguese gourmet

Caldeirada

The beautiful and picturesque landscape of Portugal is a land of prosperity, where culture thrives and social lives are peaceful. Historically, Portugal has been once subjugated and later it emerged as powerful enough to colonize various nations in the world. Portuguese gourmet boasts of great variety and enriched delicacies and these have penetrated and become a permanent part of Portuguese culture.

Portugal is surrounded by the opulent waters of the Atlantic Ocean in the south and west and therefore its proximity to the sea coast makes much of the delicacies which are part of the indigenous Portuguese cuisine to be comprised of various sea food varieties like fishes. This is evident from the predominance of different fish preparations like sardines and bacalhau as a part of the Portuguese cuisine. Caldeirada is also a delicacy constituted by these sea fishes like tuna, sardines, mackerels, skates, halibut, cods etc. and refers to a fish stew indigenous to Portugal. It is also at times prepared by using shell fish and attributed with onion, tomato, garlic and potatoes. In Portugal it is very popular and more often it uses the olive oil and even white wine alongside supplementing the cooking medium. It should be noted here that both wines and olive oil are extensively cultivated in Portugal and therefore it is doubtless that they are available in abundance to be used as ingredients in these popular delicacies. Caldeirada is a popular delicacy which is cooked in different ways in different regions of Portugal. For example in Azores, red peppers or piri piri is used to make it more spicy while in the Madeira islands the caldeirada attains aroma with the application of cloves. In the city of Lisbon, caldeirada is used more as a topping over bread crusts while in Aveiro it is prepared with various salt water and fresh fishes.