Translations:Portuguese cuisine/17/en

Caldeirada is a range of different stews consisting of a variety of fish (turbot, monkfish, hake, mussels) and shellfish, resembling the Provençal bouillabaisse, or meats and games, together with multiple vegetable ingredients. These stews traditionally consist of (rapini) grelos, and/or potatoes, tomatoes, peri-peri, bell peppers, parsley, garlic, onions, pennyroyal, and in some regions, coriander.