Recipe Canned caldeirada

For your Sunday family meal, why not treat your guests with this delicious fish recipe: a caldeirada, a sort of Portuguese bouillabaisse. Everyone will love this spicy and exotic cuisine!

Caldeirada en conserve
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Preparation time:
Heat treatment time:
Shelf life:
12 month
Community rating:


Number of persons: 4 to 6
  • 1.5 kg of fish (assortment of caught or purchased fish, lean or fatty fish)
  • 2 onions
  • 1 pepper
  • 6 very ripe tomatoes
  • 500 g of potatoes
  • 3 cloves of garlic
  • Olive oil spices (paprika, bay leaf, etc.)
  • 15 cl of dry white wine
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


1. Mince the garlic and onion. Place the pepper under the grill for a short while so that you can peel it and then cut it into strips. scald the tomatoes to peel them, cut them into quarters and remove the seeds. Wash and cut the potatoes into slices. Reserve everything.
2. Clean, gut, head, cut the tail and fins of the fish then cut them into sections. Put them in a salad bowl with 3 spoons of olive oil, the garlic and the bay leaf, then mix.
3. Meanwhile, brown the onion and pepper in olive oil (3 spoons). Add the tomatoes, potatoes and spices. Season with salt and pepper, then simmer for 10 minutes.
4. Add the fish with its marinade and white wine, cover, cook for 10 minutes.
5. Immediately fill your jars to within 2 cm of the rim, close and immediately heat treat for 1h30 at 100°C.

The little extra: you can add shellfish or squid to this fish recipe.

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