We do not mean “to mess things up” (armar caldeirada) but if you are one of those who usually does not cook or eat this plate, we feel obliged to warn that you do not know what you have been missing. This is one of the oldest and healthiest methods of rapidly cooking a meal, and it is quite simple despite the popular meaning of the term chowder in Portuguese (caldeirada = big mess). As you will see, a chowder in the kitchen is a “good mess”: the basic ingredients, usually potatoes, onions, fish, tomatoes and seasoning, all cooking together in the same pan. Which means it is easy and quick to prepare, there is not much to go wrong, and leaves little dishes to wash. The chowder (caldeirada): Was born out of the need of fishermen to cook their meals on the boat. It was prepared with what was at hand, that is, the fish of lower commercial value. The name derives from the big pans or cauldrons where it was cooked. It is a typical dish of populations in the coastal area of many countries , varying in the seasoning and ingredients, namely in the fish and seafood used. Before the generalization of the potato, it was accompanied by bread if available. It is also a much-appreciated dish in Portuguese-speaking countries (for instance, in Brazil there is the “moqueca”, and in Angola and Mozambique, the lamb chowder). Originally, everything was simply boiled , although there are now variations having a stir-fry for base. In general, it includes six basic ingredients – potato, fish chunks, onion, tomato, olive oil, and white wine – that are laid down in layers (starting with the potatoes, which take longer to cook, and finishing with the fish). The fish used depends on the wallet, but it should be fresh. Tips: The chowder should have much broth. Remember that the potatoes continue to absorb water even after turning off the heat. Also the reason to eat it immediately after cooked . While cooking, keep the heat low and the lid on. This way the vapours condensate and fall back in the pan, not wasting the flavours and nutritional value of the foods. The gastronomic specialist Maria de Lourdes Modesto advised to put some shellfish (clams, cockles or other) at the bottom of the chowder to prevent the other ingredients from sticking to the pan. The stiffer fishes should go down and the tenderer ones at the top. Now learn the recipes by our nutritionists Ana Carolina Soares and Maria Inês Cardoso .
