Diu Fish Caldeirada
A layered fish and vegetable stew simmered in a tangy tomato-vinegar broth, reflecting Diu's Portuguese colonial coastal cuisine.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Clay pot or wide pan
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 13 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 290 kcal
Instructions
- 1
Rub the fish steaks with a little salt and half the vinegar. Leave them for 15 minutes.
- 2
Drizzle oil in a wide clay pot. Arrange sliced potatoes in a single layer at the bottom.
- 3
Layer onion rings over the potatoes. Add tomato slices and capsicum on top.
- 4
Scatter crushed garlic, bay leaf and red chilli powder between the layers.
- 5
Place the marinated fish steaks on top of the vegetable layers.
- 6
Pour in the remaining vinegar. Add just enough water to cover the layers.
- 7
Cover and cook on low heat for 25-30 minutes. Do not stir, but shake the pot gently so nothing sticks.
- 8
Check that the potatoes are tender and the fish is cooked through.
- 9
Taste and adjust the salt. Garnish with fresh coriander and serve straight from the pot.
Chef's tips
Do not stir with a spoon or the fish will break; shake the pot gently instead. Use a firm fish like kingfish or pomfret that holds together during slow cooking.
Ingredient substitutions
- coconut vinegar → cane vinegar or apple cider vinegar
Storage
Refrigerate for up to a day; flavour improves slightly overnight.
Reheating
Reheat gently on low flame, covered, without vigorous stirring.
Common mistakes to avoid
- •Adding too much water, which waters down the rich, tangy broth.
Serving suggestions
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