Any type of stew will warm a Portuguese heart. This dish originates from the meals on board of fishing vessels made with the less valuable fish. There are many ways to prepare this stew, which crosses to all the countries that are close geographically and linguistically.
In the old days, they would eat this stew with a wooden spoon.
This mixture is based on stews minus the broth and it is sustained by potatoes, onions, tomatoes, several types of fish, and seasoning. It is often served with fresh or toasted bread.
Ribatejo's cod stew is consolidated with chorizo and blood sausage in order to provide farm labourers with strength.
Heat a pot with enough water for the stew to have stock. Add a chopped onion to the water and let it boil. Then, add the whole chorizo and blood sausage and hand-cut cabbage and let it simmer. Let the cabbage cook for five minutes and add the pasta. After 15 minutes, add medium slices of peeled potatoes, small fillets of soaked codfish, and the farinheira with toothpicks preventing it from bursting open.
When the potatoes are soft add olive oil and washed tomatoes cut into quarters. When the tomatoes are cooked, the stew is ready. Cut the meat into pieces and serve it.
ACPP. (n.d.). Caldeirada Ribatejana. Accessed on March 14th, 2020 .
É uma iguaria portuguesa, com certeza! (n.d.). Retrieved March 15, 2020.
Guedes, F. (2001). As 100 maneiras de cozinhar Bacalhau e outros peixes. Lisboa: Publicações Dom Quixote, p. 58-59