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Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Italian cacciucco. [ 4 ] One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish , "along with shellfish such as clams and mussels , and often squid or octopus as well. [ 3 ]
Lighter oils, such as extra-virgin olive oil, are used instead of palm oil (as in the Bahian version). [1] Annatto is typically an ingredient. [4] Peppers are generally not included. [1] Urucum pigment is added, and it is always cooked in a traditional clay pan. Moqueca capixaba can be made with fish, shrimp, crabs, sea crabs or lobsters.
Fish head curry [3] [4] Ghalieh mahi ; Haemul jeongol ; Halászlé (Hungarian paprika-based river fish soup) Kokotxas (a traditional Basque fish stew) Maeuntang (spicy Korean soup) Meen Kuḻambu (traditional Tamil Kuzhambu stew, made with fish) Moqueca (traditional Brazilian stew) Riblji paprikaš (spicy Croatian fish stew from Slavonia)
4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil. 5. Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.
Like many similar dishes, it is flavored with palm oil, called dendê in Brazilian Portuguese and is traditionally served with white rice, but may also be treated as a standalone side dish. Caldeirada: A Portuguese fish stew consisting of a wide variety of fish and potatoes, along with other ingredients. Variants include caldeirada de Camarão ...
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Salad based on raw cod, tomato and black olives. Gravlax: Nordic: Raw salmon, lightly cured in salt, sugar, and dill. Usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes.