Caldeirada de pescado (Fish boiled)

The Essentials: Ingredients List (For 4 Servings)

The Spices and Liquids:

• 100 ml (approx. 1/2 cup) Extra Virgin Olive Oil (Galician or Spanish).

• 1 tbsp Sweet Paprika (Pimentón de la Vera Dulce).

• 1 tsp Smoked Paprika (Pimentón de la Vera Ahumado) (optional, for depth).

• 1.5 - 1.8 Liters (6-7 cups) of Fish Stock or water (enough to cover the potatoes).

• Coarse Sea Salt, to taste.

• Fresh Parsley, finely chopped (for garnish).

Recipe Summary

• Prep Time 20 minutes

• Cook Time 35-40 minutes

• Servings 4 people

• Origin A Coruña, Galicia

• Cuisine Spanish / Galician

The Fish and Seafood:

• 1 kg (2.2 lbs) of mixed firm white fish, cut into large 4-5 cm (2-inch) steaks or chunks. (A traditional mix includes Monkfish, Hake, Cod, or Turbot.)

• 4 Large Prawns or Langoustines (optional, for extra flavor).

• The Vegetables and Aromatics:

• 800 g (approx. 4 large) starchy potatoes (like Russets or Maris Piper), peeled.

• 1 Large (approx. 200g) White Onion, finely diced.

• 4 Cloves Garlic, peeled and thinly sliced.

• 2 Bay Leaves.

• 1 Small Dry Chilli or a pinch of Red Pepper Flakes (optional, for a slight kick).

Galician Fish Stew: Mastering the Authentic Caldeirada de Pescado from A Coruña

Forget everything you know about classic fish stews; the Caldeirada de Pescado is Spain's best-kept secret. This dish is not just a meal—it’s a direct ticket to the bustling, fog-kissed fishing ports of Galicia, particularly the historic city of A Coruña (La Coruña).

The Maritime Soul of A Coruña

The Caldeirada (literally 'pot dish') is the quintessential fisherman’s recipe. Born out of necessity, it’s a humble yet profound culinary tradition where the day’s freshest catch—whatever it might be—is simmered with the region's star ingredient: the local, creamy potato, a generous pour of Galician extra virgin olive oil, and the vibrant depth of Spanish paprika (pimentón).

Unlike other Mediterranean stews, the Caldeirada is characterized by its simplicity and the integrity of its primary components. It’s a dish that relies on the quality of its fish and the technique of its preparation. The flavors are clean, rustic, and deeply comforting, offering a hearty taste of the Atlantic. It’s the perfect recipe for those seeking an authentic, traditional Spanish experience that goes beyond paella and tapas. Get ready to master this true Galician gem.

Process

• Preparation of the Vegetables (The Starch Secret): Peel the potatoes. Crucially, do not slice them cleanly. Use the technique called "chascado": cut the potato about three-quarters of the way through, and then break the last part off with the knife. This breaking action releases more starch into the broth, thickening the stew naturally. Finely dice the onion and thinly slice the garlic cloves.

Step-by-Step Mastery: How to Make Authentic Caldeirada

• Sautéing the Aromatics (The Base): In a large, wide casserole or Dutch oven (a caldeira), heat the 100 ml of olive oil over medium-low heat. Add the diced onion, sliced garlic, bay leaves, and the chili/red pepper flakes. Sauté gently for 10 to 12 minutes until the onion is fully translucent and soft. Do not allow the garlic to brown, as this will make it bitter.

• The Paprika Toasting (The Color and Flavor): Remove the casserole from the heat briefly. Stir in the sweet and smoked paprika. Stir continuously for only 30 seconds. It’s essential to toast the paprika quickly but not let it burn. This step brings out its rich color and flavor.

• Building the Stew: Immediately add the broken potatoes to the casserole and stir everything gently to coat them with the oil and paprika mixture. Add enough fish stock or water to just cover the potatoes. Season generously with salt. Bring the liquid to a rolling boil, then reduce the heat to a simmer. Cover the pot loosely.

• The Potato Cooking Stage: Simmer the potatoes for approximately 20-25 minutes, or until they are nearly tender but still hold their shape. The broth should start to thicken slightly from the starch released during the chascado process. If the liquid reduces too much, add a splash more stock or water.

• Integrating the Fish (The Final Act): Gently place the fish steaks/chunks (and optional prawns) on top of the potatoes. The fish should be submerged in the broth. Cover the pot again and simmer for another 8 to 10 minutes. The exact cooking time depends on the thickness of your fish, but it is done when the flesh is opaque and flakes easily.

• Resting and Serving: Remove the casserole from the heat. Let the Caldeirada rest for 5 minutes (this integrates the flavors and prevents the fish from breaking apart). Sprinkle the top liberally with fresh, chopped parsley before serving. Serve immediately in deep bowls, ensuring each portion gets a hearty slice of fish, a few potatoes, and plenty of the delicious broth.

Expert Tips for a Perfect Finish

• The Gentle Stir: Once the fish is added, avoid stirring with a spoon. Instead, gently shake the casserole occasionally to prevent sticking and ensure even cooking, protecting the delicate fish from breaking apart.

• Serve with Bread: This stew demands crusty Galician bread (or any good rustic loaf) for dipping into the rich, paprika-laced broth.

• Fish Quality is Key: Since the recipe is simple, use the freshest fish possible. A mix of firm and slightly fattier white fish provides the best texture and depth of flavor.