Caldeirada de Raia
Caldeirada de Raia
Ingredients
For the Caldeirada Base
- 2 potatoes, medium, sliced into 1/4-inch rounds
- 1 onion, medium, sliced
- 4 cups fish stock, or water, as needed to cover
- 2 bay leaves
- 1 1/2 pounds skate wing, or other firm white fish, cut into 4 portions
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Allada Sauce
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon unto, (lard or rendered pork fat)
- 1 tablespoon Pimentón de la Vera, sweet or smoked paprika
- 2 tablespoons white wine vinegar, a splash
- 1 cup cooking liquid from the fish, reserved from the caldeirada
Instructions
- 1
Arrange the sliced potatoes and onion in a single layer to cover the bottom of a large sauté pan or Dutch oven. Season lightly with salt and pepper.
⏱️ 5 min
- 2
Pour enough fish stock or water over the potatoes and onions to just cover them. Add the bay leaves.
⏱️ 2 min
- 3
Bring the liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 10-15 minutes.
⏱️ 15 min
- 4
Gently place the fish portions on top of the cooked potatoes and onions. Cover the pan tightly with a lid, remove it from the heat, and let the fish cook with the residual heat for about 10 minutes, or until just cooked through and flaky.
⏱️ 10 min
- 5
While the fish is cooking, begin preparing the allada sauce. In a separate small saucepan or skillet, combine the olive oil, sliced garlic, and unto (lard/pork fat). Heat over low-medium heat, infusing the oil with the garlic aroma without browning the garlic. The garlic should remain lightly golden; reserve the garlic slices for garnish later.
⏱️ 8 min
- 6
Remove the pan from the heat. Stir in the Pimentón de la Vera and toast for a couple of seconds, being careful not to burn it. Immediately add the white wine vinegar to stop the cooking and deglaze the pan.
⏱️ 2 min
- 7
Return the allada to low heat and bring it to a gentle simmer, stirring occasionally, until the mixture splits and the oil separates slightly. Remove from heat and let it cool down to room temperature. This cooling step allows the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 8
Carefully remove 1 cup of the cooking liquid from the fish and potatoes (from Step 4) and add it to the cooled allada sauce. Whisk vigorously until the sauce semi-emulsifies, creating a beautiful, slightly thickened texture. The collagen from the fish and starch from the potatoes will aid in this process.
⏱️ 3 min
- 9
To serve, carefully transfer the fish, potatoes, and onions to individual plates or a large serving platter. Spoon the allada sauce generously over the fish and vegetables. Garnish with the reserved infused garlic slices, if desired. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caldeirada de Raia
For the Caldeirada Base
- 2 potatoes, medium, sliced into 1/4-inch rounds
- 1 onion, medium, sliced
- 4 cups fish stock, or water, as needed to cover
- 2 bay leaves
- 1 1/2 pounds skate wing, or other firm white fish, cut into 4 portions
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Allada Sauce
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon unto, (lard or rendered pork fat)
- 1 tablespoon Pimentón de la Vera, sweet or smoked paprika
- 2 tablespoons white wine vinegar, a splash
- 1 cup cooking liquid from the fish, reserved from the caldeirada
Instructions
- 1
Arrange the sliced potatoes and onion in a single layer to cover the bottom of a large sauté pan or Dutch oven. Season lightly with salt and pepper.
⏱️ 5 min - 2
Pour enough fish stock or water over the potatoes and onions to just cover them. Add the bay leaves.
⏱️ 2 min - 3
Bring the liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 10-15 minutes.
⏱️ 15 min - 4
Gently place the fish portions on top of the cooked potatoes and onions. Cover the pan tightly with a lid, remove it from the heat, and let the fish cook with the residual heat for about 10 minutes, or until just cooked through and flaky.
⏱️ 10 min - 5
While the fish is cooking, begin preparing the allada sauce. In a separate small saucepan or skillet, combine the olive oil, sliced garlic, and unto (lard/pork fat). Heat over low-medium heat, infusing the oil with the garlic aroma without browning the garlic. The garlic should remain lightly golden; reserve the garlic slices for garnish later.
⏱️ 8 min - 6
Remove the pan from the heat. Stir in the Pimentón de la Vera and toast for a couple of seconds, being careful not to burn it. Immediately add the white wine vinegar to stop the cooking and deglaze the pan.
⏱️ 2 min - 7
Return the allada to low heat and bring it to a gentle simmer, stirring occasionally, until the mixture splits and the oil separates slightly. Remove from heat and let it cool down to room temperature. This cooling step allows the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 8
Carefully remove 1 cup of the cooking liquid from the fish and potatoes (from Step 4) and add it to the cooled allada sauce. Whisk vigorously until the sauce semi-emulsifies, creating a beautiful, slightly thickened texture. The collagen from the fish and starch from the potatoes will aid in this process.
⏱️ 3 min - 9
To serve, carefully transfer the fish, potatoes, and onions to individual plates or a large serving platter. Spoon the allada sauce generously over the fish and vegetables. Garnish with the reserved infused garlic slices, if desired. Serve immediately and enjoy!
⏱️ 5 min