Dish

Caldeirada de enguias

Eel stew

Caldeirada de enguias is a hearty and flavorful fish stew that is made with eels, potatoes, tomatoes, onions, and a variety of other vegetables. The dish is typically served with crusty bread and is a staple in Portuguese cuisine. The eels used in the dish are typically marinated in a mixture of white wine and garlic before being added to the stew to create a rich and flavorful broth. The dish is known for its savory and slightly sweet flavor and is a favorite among Portuguese people.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Stew

Origins and history

Caldeirada de enguias is a traditional Portuguese dish that has been enjoyed for centuries. The dish is believed to have originated in the coastal regions of Portugal, where eels were a common catch. Today, the dish is enjoyed throughout Portugal and is a popular menu item in many seafood restaurants.

Dietary considerations

This dish is not suitable for vegetarians or those with seafood allergies.

Variations

There are many variations of caldeirada de enguias, with some recipes calling for different vegetables or types of fish. Some versions of the dish also include shellfish or squid.

Presentation and garnishing

Caldeirada de enguias can be garnished with fresh parsley or chopped green onions for added flavor and color.

Tips & Tricks

To make the dish less sweet, reduce the amount of white wine used in the recipe.

Side-dishes

Caldeirada de enguias is typically served with crusty bread, but can also be enjoyed with rice or boiled potatoes. A side of olives or pickled vegetables can also complement the dish well.