A hearty coastal stew of firm white fish simmered with tomatoes, onions, bell peppers, and palm oil. Layers of sliced potatoes thicken the broth while absorbing the rich, spiced flavors of the sea.
Ingredients
800g firm white fish (grouper or snapper), cut into chunks
3 tbsp palm oil
3 onions, sliced into rings
4 tomatoes, sliced
2 bell peppers, sliced
3 potatoes, sliced
4 cloves garlic, minced
2 bay leaves
1 tsp paprika
Juice of 1 lemon
Salt and pepper
Fresh cilantro
Instructions
1Season fish chunks with lemon juice, garlic, salt, and paprika. Marinate 20 minutes.
2In a heavy pot, layer sliced potatoes on the bottom, then onions, then tomatoes and peppers.
3Place marinated fish on top. Add bay leaves and drizzle palm oil over everything.
4Add enough water to come halfway up the pot. Cover and simmer 35 minutes without stirring.
5Remove lid, check fish is flaky and potatoes tender. Adjust seasoning.
6Serve in deep bowls garnished with cilantro and lemon wedges alongside funje.
Did You Know?
Caldeirada is one of the strongest culinary links between Angola and Portugal, though Angolans transformed it with palm oil and fiercer peppers.