Caldeirada de grouper – 55000 Recipes. Passion for food


Caldeyrad fool

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.


  • Sol
  • 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
  • Paprika
  • Fish soup
  • Extra virgin olive oil
  • 1 fresh group


  1. Peel and bone the carrots, save the central bones for the fish broth, cut about 70 g pieces to cook.
  2. Peel and dice the potatoes.

Fish soup

  1. Put all the ingredients in a saucepan. Cover with water and boil very slowly to remove the foam that forms on the surface.
  2. Cook ½ an hour, no more, and strain.


  1. Peel, grate and chop the vegetables.
  2. Saute over high heat in a little oil.
  3. Add the red pepper and then the wine.
  4. Let it evaporate and turn on the fish stock.
  5. Add a pinch of salt and boil for a few minutes, mix and strain through a fine sieve.
  6. Cook the potatoes in the stew and when they soften, add the cubes in groups.
  7. Remove from heat, cover and cook. (If necessary, return the fire to the end to complete the scoring of the fish).


  1. Serve in a deep dish, the pieces of groups and potatoes, accompanied by the stew.
  2. Finish with a trickle of raw extra virgin olive oil.


Now is your time.
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