Cara membuat
- Panaskan minyak zaitun dalam panci tebal. Atur lapisan bawang bombay di dasar; lapisan kentang di atasnya.
- Lapisi tomat dan paprika; taburi paprika bubuk dan daun salam laurel.
- Tuangkan anggur dan kaldu di atasnya. Tambahkan garam dan lada. Didihkan perlahan.
- Tutup; masak 30 menit - kentang harus melunak.
- Letakkan fillet ikan di atasnya. Tutup; masak 8-12 menit - ikan harus baru matang sempurna.
- Beri taburan peterseli. Sajikan dalam mangkuk dalam bersama roti yang renyah.
Common questions
Can Caldeirada de Peixe be made ahead?
Caldeirada de Peixe is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is Caldeirada de Peixe spicy?
Caldeirada de Peixe as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Caldeirada de Peixe vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Caldeirada de Peixe to make at home?
Caldeirada de Peixe sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can Caldeirada de Peixe be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Caldeirada de peixe adalah semur ikan nelayan khas Timor-Portugis - keturunan langsung caldeirada Portugis. Hidangan ini hadir di restoran tepi laut Dili dan dapur keluarga Timor-Portugis, terutama di daerah pesisir tempat pengaruh Portugis sangat kuat.
