Calderada | FoodieAtlas

Ingredients

2 lbs fresh fish fillets (such as snapper or grouper), cut into chunks
1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and cut into rings
1/2 cup olive oil
1 large onion, sliced
2 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
4 medium tomatoes, chopped
2 cups fish stock or water
1/2 cup white wine
1 bay leaf
1 teaspoon paprika
1 teaspoon ground cumin
Salt and black pepper to taste
Fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Prepare the Seafood

Rinse the fish fillets, shrimp, and squid under cold water and pat dry with paper towels. Set aside.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat.

Add the sliced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Add the sliced green and red bell peppers and cook for another 3-4 minutes.

Add Tomatoes and Seasonings

Stir in the chopped tomatoes, bay leaf, paprika, and ground cumin. Cook for another 5 minutes until the tomatoes begin to break down.

Add Liquids

Pour in the fish stock or water and white wine. Bring to a simmer.

Cook the Seafood

Add the fish fillets, shrimp, and squid to the pot. Simmer gently for about 10-15 minutes, or until the seafood is cooked through and tender. Avoid overcooking to prevent the seafood from becoming tough.

Season to Taste

Season with salt and black pepper to taste. Adjust seasoning as needed.

Serve

Garnish with fresh chopped cilantro or parsley.