Caldeiradas are very popular potato stews in Galicia. Its name comes from the pots in which it is prepared. This time the potatoes are accompanied by a great fish: grouper.
Chef: Pepe Sola
An heir to an important saga with hoteliers, he began working in the dining room as a sommelier to finish in the kitchen. Now, in full maturity, with a fruitful journey, he sees his consolidated project: the renovation of Galician cuisine is a reality.
- Fish bones (stingray, sea fish)
- 1 kg of potatoes
- 2 leeks (green only)
- 1 sprig of parsley
- 3 onions
- 2 grains of black pepper
- 1 leek (white only)
- 1.5 liters of water
- 2 cloves garlic
- ½ green pepper
- 1 potato
- 10 cl white wine
- Fish soup
- Extra virgin olive oil
- 1 fresh group
- Peel and bone the carrots, save the central bones for the fish broth, cut about 70 g pieces to cook.
- Peel and dice the potatoes.
- Put all the ingredients in a saucepan. Cover with water and boil very slowly to remove the foam that forms on the surface.
- Cook ½ an hour, no more, and strain.
- Peel, grate and chop the vegetables.
- Saute over high heat in a little oil.
- Add the red pepper and then the wine.
- Let it evaporate and turn on the fish stock.
- Add a pinch of salt and boil for a few minutes, mix and strain through a fine sieve.
- Cook the potatoes in the stew and when they soften, add the cubes in groups.
- Remove from heat, cover and cook. (If necessary, return the fire to the end to complete the scoring of the fish).
- Serve in a deep dish, the pieces of groups and potatoes, accompanied by the stew.
- Finish with a trickle of raw extra virgin olive oil.
Now is your time.