Fish Stew (Caldereta de parga)

Fish Stew (Caldereta de parga)
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Servings Prep Time
4people 90minutes
Servings Prep Time
4people 90minutes
Fish Stew (Caldereta de parga)
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Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4people 90minutes
Servings Prep Time
4people 90minutes
Ingredients
Units:
Instructions
  1. Peel a tomato and cut it in half and cut an onion into 4 pieces.
  2. Cut the “cranca” (crab) into 3 pieces.
  3. Clean the fish
  4. Cut a whole garlic head in half.
  5. Cut the tomatoes, onions and peppers into small cubes.
  6. Clean the Parga (fish). Cut the head and the fins. Cut the body in various cuts, by serving.
  7. Make a “picada” with: the liver of a monkfish, brandy. You can also add hazelnuts or almonds.
For the fish broth or stock:
  1. FIll a pot with water
  2. Add the tomatoes, onion and chunks of crab
  3. Cover completely with water
  4. Add the salt
  5. Cover and bring to a boil.
  6. Add the clean fish for the soup
  7. Boil for 20 minutes and strain through a sieve
For the stew
  1. Heat the olive oil in a casserole
  2. Grently fry the garlic head
  3. Add the tomatoes, onion and peppers and cook until dry. Add all ingredients for the sofrito.
  4. Add the Parga head and fins.
  5. Cook for about 10 minutes adding a little fish stock.
  6. When the 10 minutes are over, add the other cuts of fish and cook 10 more.
  7. Add the picada and mix with the stew juices.
  8. It is best when cooked 2 to 3 hours before serving, so it can acquire more consistency.

Contributor: Josep Quintana Fullana, 70
Place: Mahón, Menorca, Spain
Personal Background:
He was a fisherman since the age of 28. His family is on the business of fishing.
This stew is a typical seafood dish in the Balearic Islands with some local variations in each of the islands and even among towns.

Recipe’s Personal Background How did you learn this recipe? He learned the recipe from old fishermen. He literally said “elderly people, who are no longer in this world”.
Is there some memory/historical event connected to this recipe? He usually prepares it for the holidays.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? He learned it 40 years ago from fishermen and has been making it the same way ever since.
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? When caldereta is served, it can be reheated for a few days. He says he once ate the same caldereta for 3 days: the next day with rice, noodles and bread soup.
Part of the fish can be used to make croquettes. The leftover broth can be set aside for the next day for a creamy rice or noodles. The most traditional way to reuse it is by making bread soup (pouring broth over hard old bread)
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? It is consumed at gatherings with Friends.
It is eating at village festivals each year, but it is usually made with lobster or crawfish from Menorca.

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

The recipe is made differently on the other islands.
The fish used is freshly caught using artisanal fishing gear.
In Menorca there are many rocks and the north wind, “la tramuntana”, so the fish is different and the products are very flavourful because of it. The “tramuntana” brings sea salt. This makes the tomatoes and vegetables a bit saltier and thus, the dishes too.
Eating a stew is capturing the flavour of Menorca in a dish.
One of the main activities of the island is fishing. It is essential for the survival of Pito’s family.
Season (season this food is linked to)

The recipe changes the type of fish used depending on the season.

Ingredient Nutritional Importance Health Benefits
Tomato “hanging variety” Vegetable fruit rich in vitamins and minerals. It contains vit. C and A, folic acid and potassium and a very big proportion of water. A medium tomato can give us a good amount of iron of plant origin. Its high content of vitamin C and A gives us an important amount of antioxidants, especially if raw.
Onion Plant bulb containing large proportion of water. Also contains fibre, folate and potassium. Like garlic, onions are a typical vegetable of the Mediterranean basin, liked to its cuisine.
Green peppers Rich resources of vitamin C and A, but both of them lose properties while they are cooked. Great flavour and taste, quite common in the MD cuisine. A good source of antioxidants, like all vegetables that contains an important proportion of minerals and vitamins. These nutrients are essential for our organism, regulating many chemical reactions. These peppers can cause a bit of indigestion to some people.

Garlic Bulb vegetable rich in potassium and contains vitamin C. It does not provide much energy but is valued for its micronutrients and phytochemical components. Classified as a bulb, they are associated with vasodilatory and hypotensive properties. It is a plant closely related to the culinary culture of the entire Mediterranean basin and used very frequently in everyday dishes.
Olive oil Excellent vegetable fat. It has a high content of monounsaturated fatty acids, no cholesterol. It is considered the fat with the best lipid profile. Usual moderate consumption has great benefits for preventing cardiovascular disease. It is also linked to prevent cancers. It is considered the liquid gold of the Mediterranean Diet. Because of its fat quality, has great heat stability, being a very good oil for cooking.
Crab Crab is a great source of animal origin protein. It is low in fat and contains an important amount of phosphorus, sodium and potassium. Animal protein has a great profile for our organism and protein needs. The essential minerals it contains helps our organism.
Monkfish liver Animal liver is always a great source of a variety of minerals, is rich in fat and has a strong flavor. Animal livers are always a great source of minerals, both quantitatively and qualitatively. Fish consumption is useful to avoid iodine deficiency.
Nuts, hazelnuts Hazelnuts, like all nuts, contain a great amount of minerals, rich in fibre and has a great lipid profile like olive oil. Its fat profile is considered as healthy as the monounsaturated fats of olive oil to prevent heard diseases. Must be consumed in moderation.
Parga fish This white fish has a low fat profile, and is a great source of animal protein and minerals such as iodine, calcium (if bones are eaten), phosphorus and sodium. Like all sea products, minerals such as iodine are key to avoid iodine deficiency. The low fat profile helps to increase a great profile of protein to develop our body without too many calories.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? Yes, iodine and iron deficiency.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? The recipe contains nuts, olive oil, garlic, onion, vegetables, fish and cereals. Great dish that helps us follow and benefit from the MD food and habits recommendations.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? This recipe is a great source of minerals and proteins. Its fat profile is balance as the products common include in the MD.

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