Portuguese Ragout Caldeirada
It’s a dish that needs to be made patiently, and the secret is to cook it in several stages, as it shouldn’t be rushed, so that the ingredients cook slowly and the sauce remains consistent.
To prepare this surprising stew, Portuguese women would alternate the fish with potatoes, onions and tomatoes and let it cook gently over an open wood fire. The freshness of all the ingredients gave this dish an extraordinary flavor.
When you think of Portuguese cuisine, you immediately think of grilled sardines or cod, but there’s much more to it than that. Like France and Italy, Portugal is a proud member of European gastronomy. Indeed, Portugal is one of Europe’s most culturally and historically rich countries, which has enabled it to strengthen its culinary techniques over the years. The diversity and quality of this country’s gastronomy are appreciated the world over.
Gastronomy
Portugal is above all a history. Take Vasco de Gama, the great 15th-century navigator. He is best known for being the very first European to round the Cape of Good Hope and reach the Indies. He was also responsible for the discovery of many spices (saffron, paprika), vegetables, fruits and seeds.
Portugal is considered the Pioneer of the Spice Route. These spices make Portuguese cuisine simple, tasty and traditional.
The Moors also played an important role, planting many fruit trees. It’s thanks to this heritage that Portugal today boasts an abundance of fruit diversity and exceptional fruit quality. Whether it’s oranges or lemons, the Portuguese have learned to meticulously use all their ingredients to add flavor to their food. Portuguese food and cuisine were founded on this historical journey of cultural encounters.
