Caldeirada de Bacalhau is a classic dish from Portugal. It brings together tasty flavors and good vibes. This stew has a long history and shows how much the Portuguese love cod, or bacalhau.
What makes this dish special is the way fresh veggies and tender cod are cooked together. It’s a cozy meal that’s great for any gathering.
This dish is simple to prepare and looks delicious, with colorful layers of fish, potatoes, peppers, and tomatoes. It’s usually served with crusty bread, keeping things easy and letting the ingredients shine without too many spices.
Ingredients:
- 2 lbs salted codfish, soaked overnight and drained
- 2 lbs potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium onions, sliced into rings
- 2 medium tomatoes, sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1 cup dry white wine
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- Fresh parsley, chopped, for garnish
- Kosher salt and black pepper to taste
- Crusty bread, for serving
Instructions:
- Soak the codfish in cold water overnight.
- Change the water 2-3 times to get rid of extra salt.
- In a big pot, drizzle some olive oil and layer the ingredients.
- Start with potatoes, then add onions, tomatoes, bell peppers, and pieces of cod.
- Keep layering until you use everything.
- Add the minced garlic, smoked paprika, bay leaves, and a bit of salt and pepper.
- Pour the olive oil and white wine over the layers, making sure it covers everything.
- Cover the pot and simmer on low heat for 40-50 minutes.
- Sprinkle fresh parsley on top and serve it hot with crusty bread to soak up the tasty broth.
