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🐟
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥520kcal
💪35gProtein
🌾30gCarbs
🥑28gFat
🌿5gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🐟 Fish

Caldeirada de Enguias

How to order / say it
Say it Caldeirada de Enguias — [Kal-day-rah-dah de Eng-yee-ahs]
Order I'd like the Caldeirada de Enguias.
Locally Quero a Caldeirada de Enguias.
Say locally

Traditional fish stew featuring eels.

Why try it?

This dish reflects Aveiro's unique landscape, using the rich resources of the Aveiro Lagoon, and is a testament to the local love of fresh, flavorful seafood dishes.

How it tastes

A rich broth with tender eel pieces, the stew combines earthy spices and the subtle sweetness of the lagoon eel, served hot and often with potatoes.

Origin & History — first documented: 1870

The tradition of Caldeirada dates back several centuries as fish stews became a staple in coastal Portuguese cuisine. In Aveiro, eels from the lagoon made it distinct.

Recipe

Ingredients

  • 🐟 600 g eels
  • 🥕 300 g potatoes
  • 🥕 150 g bell peppers
  • 🥕 200 g tomatoes
  • 🧄 100 g onions
  • 🍷 150 ml white wine

Method

  1. 1 Cut the eels into pieces and season.
  2. 2 Layer sliced onions, potatoes, and peppers in a pot with seasoned eel.
  3. 3 Simmer with tomatoes and wine until the potatoes are tender.

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All Europe recipes — Portugal — Aveiro — Caldeirada de Enguias
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