Is Caldeirada Portuguese Bouillabaisse, or is Bouillabaisse French Caldeirada? There is little difference in ingredient and no difference in depth of flavor. Both call for a variety of fish differing in texture and taste (highly flavorful oily fish such as mackerel or tuna or skate, firm fish such as monkfish, halibut or rascasse, and flaky white fish such as cod, haddock or flounder). Both have a base of non seafood ingredients involving onions, garlic, tomatoes and parsley. Bouillabaisse requires only a l
The difference between these two celebrations of seafood lay in their origins and their meaning. Bouillabaisse is a restaurant invention from the grand hotels and Michelin starred restaurants of France 1 . It is meant to satisfy and impress both chef and guest. Caldeirada comes from the boats, docks and homes of people who's survival depends upon the sea. It's food prepared to sustain and celebrate both preparer and diner. Both are excellent dishes, but Caldeirada is the one that qualifies as Honest Cuisine
In its most pure form, traditional Caldeirada contains only fish (as opposed to fish and shellfish). The vegetables are simply sliced onion and peppers and some chopped tomato. The spices and herbs are garlic, bay leaf 2 and a bit of parsley and/or cilantro. It is prepared in a manner consistent with dishes made under circumstances when cooking has the opportunity to take place over time yet requires little time of the cook 3 . The fish and vegetables, along with either potatoes or bread, are layered in a p