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Fish, Africa and overseas

Angolan fish caldeirada

Angolan fish caldeirada is a layered one-pot dish for 4 people, made with hake, potatoes, peppers and tomatoes simmered together. It takes 1 hour, is rated easy, and costs €3.60 per person. The key is never stirring the layers while it cooks, the fish on top steams gently from the vegetables below and stays moist.

Tonight we're off to Angola with a caldeirada, a complete one-pot meal of fish, potatoes, peppers and tomatoes simmered together.

Angolan fish caldeirada
Total time
1 h
Difficulty
Easy
Cost per person
€3.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Angolan fish caldeirada is a one-pot meal where every layer keeps its own texture, soft potatoes, tender peppers, melting tomatoes and flaky hake that falls apart with a fork. Paprika and bay leaf perfume the whole pot gently without ever covering up the fish, and a drizzle of raw olive oil at the end ties everything together.

It's an easy weeknight dinner that doesn't eat up your evening, but it's generous enough for a Sunday with guests too. Kids get clearly separate pieces, fish, potatoes, vegetables, which makes it an easy family dish to serve without any fuss at the table. Mon Chou loves this recipe for its gentle cooking and the pot you can bring straight to the table.

The ingredients

4 people

Fish counter

  • Hake fillets 800 g

Fruits and vegetables

  • Potatoes 800 g
  • Red bell peppers 2
  • Tomatoes 4
  • Onion 3
  • Garlic 3 cloves
  • Parsley 1 sprigs

Pantry

  • Bay leavesoften in the pantry 2
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cut the potatoes into thick slices, the onions into rings, the peppers into strips and the tomatoes into slices.

    Slices of even thickness all cook at the same rate.

  2. Coat a large pot with olive oil, then layer the potatoes, onions, peppers and tomatoes, salting each layer as you go.

    Salt between the layers, it's the only way to season all the way through.

  3. Add the crushed garlic, bay leaves and paprika, pour in a glass of water, then cover and cook over medium heat. 25 min

    Don't stir, the pot needs to stay layered.

  4. Lay the pieces of fish on top, add pepper and let cook covered. 15 min

    Place the fish skin side up, it holds together better.

  5. Scatter with chopped parsley and serve straight from the pot at the table.

    Drizzle each plate with a little raw olive oil.

Our tips to get it right

  • Pick hake fillets that are fresh and bone free, they hold together better during cooking and come apart cleanly once served.
  • Cut the potatoes into slices about one centimeter thick, any thinner and they risk falling apart before the fish is done.
  • Use a lid that seals well, the whole cooking method relies on steam trapped inside the pot, not on extra water.

The variations

  • Swap the hake for cod or monkfish, two firm fish that hold up well to one-pot cooking.
  • For a fish free version, replace the hake with thick chunks of zucchini and sweet potato, layered on top the same way.
  • To save time, cut the vegetables thinner and cut the vegetable cooking time to 15 minutes before adding the fish.

What to serve it with

  • Crusty bread for soaking up the sauce
  • A glass of dry white wine
  • A simple green salad

Storage

Caldeirada keeps for 2 days in the fridge in a sealed container. Reheat it gently in a pan or saucepan with a splash of water over low heat so the fish doesn't fall apart. It doesn't freeze especially well, since the fish and potatoes lose texture once thawed.

Questions about this dish

Can you prep caldeirada ahead of time?

You can chop all the vegetables the day before and keep them in a sealed container in the fridge. It's best to cook the dish right before serving, since the fish loses its texture if it sits too long after cooking.

Do you stir the layers while it cooks?

No, never. The pot needs to stay layered from start to finish, that's what lets the fish on top cook gently in the steam without breaking apart.

What fish works if I can't find hake?

Cod or monkfish both work well, they're firm fish that hold up to one-pot cooking. Avoid delicate fish like sole, which would fall apart too quickly.

Can you add rice to make it more filling?

Yes, a bowl of plain white rice on the side rounds out the meal and lets you soak up the paprika scented cooking liquid. Just spoon a little of that liquid over the rice when serving.

How long does it take to make an Angolan fish caldeirada?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Angolan fish caldeirada?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Angolan fish caldeirada cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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