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Lisbon (Portugal)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
520kcal
40gProtein
35gCarbs
27gFat
5gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🐟 Fish
Portuguese Codfish Stew
How to order / say it
Say it
Caldeirada de Bacalhau — [kahl-dey-RAH-dah duh bah-kahl-YOW]
Order
I'd like the codfish stew, please.
Locally
Gostaria da caldeirada de bacalhau, por favor.
Say locally
A hearty stew of salted codfish with tomatoes, potatoes, and onions.
Why try it?
Caldeirada de Bacalhau provides insight into Portugal's reliance on salted cod, a staple since the Age of Discoveries. It encapsulates the nation's culinary tradition of transforming humble ingredients into soul-warming dishes.
How it tastes
Rich and savory, the stew combines the briny flavor of bacalhau with sweet tomatoes and the earthiness of potatoes. Aromatic from onions and spices, each spoonful is comforting and full-bodied.
Origin & History — first documented: 1750
Originating in coastal areas, caldeirada became popular in the 18th century as fishermen's families used the plentiful salted cod to create nourishing stews. It's a culinary reflection of Portugal's maritime legacy.
Recipe
Ingredients
- 🐟 400 g salted codfish
- 🥕 300 g potatoes
- 🥕 200 g tomatoes
- 🧄 1 whole onion
- 🫒 50 ml olive oil
- 🌿 2 leaves bay leaves
Method
- 1 Soak the salted cod in water for 24 hours, changing water regularly.
- 2 Cut potatoes and tomatoes into slices, finely chop the onion.
- 3 Layer all ingredients in a pot with olive oil and seasoning.
- 4 Simmer over low heat for about 30 minutes until everything is tender.
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