📝 About This Recipe
Hailing from the heart of the Brazilian Amazon, Caldeirada Paraense is a vibrant, aromatic fish stew that celebrates the bounty of the world's largest river system. This northern specialty is defined by its use of firm river fish, bright yellow tucupi (fermented manioc juice), and the distinct herbal kick of jambu, which provides a unique tingling sensation on the palate. It is a soul-warming, complex dish that captures the exotic and untamed essence of Pará's culinary heritage.
🥗 Ingredients
The Fish and Marinade
- 1.5 kg Filhote or Tambaqui (or Halibut/Cod as substitutes) (cut into thick steaks or large chunks)
- 2 Lime juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- to taste Salt and Black Pepper
The Aromatic Base
- 3 tablespoons Olive oil (extra virgin)
- 2 medium Yellow onion (thinly sliced into rings)
- 3 large Tomatoes (ripe, seeded and sliced)
- 1 each Bell peppers (Green and Yellow) (sliced into rings)
- 1/2 cup Chicória do Pará (or Culantro/Cilantro) (roughly chopped)
- 3-4 pieces Pimenta-de-cheiro (or mild habanero/scotchnut) (whole or bruised for aroma without high heat)
The Broth and Finishing
- 1 liter Tucupi (yellow fermented manioc juice; can substitute with a mix of chicken/fish stock and lime)
- 2 bunches Jambu leaves (fresh, cleaned (substitute with watercress or spinach if unavailable))
- 3 pieces Hard-boiled eggs (halved for garnish)
- 3 medium Potatoes (peeled, boiled separately until tender)
- 1/4 cup Green onions (finely chopped)
👨🍳 Instructions
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1
Begin by marinating the fish. Rub the fish steaks with lime juice, minced garlic, salt, and pepper. Let it sit in the refrigerator for at least 20-30 minutes to absorb the flavors.
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2
While the fish marinates, blanch the jambu leaves in boiling salted water for 2 minutes until wilted. Drain and set aside.
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3
In a large, heavy-bottomed clay pot (traditional) or a Dutch oven, heat the olive oil over medium heat.
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4
Layer half of the sliced onions, tomatoes, and bell peppers on the bottom of the pot to create a protective bed for the fish.
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5
Carefully place the marinated fish steaks over the vegetable layer in a single layer if possible.
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6
Cover the fish with the remaining onions, tomatoes, bell peppers, and the pimenta-de-cheiro. Sprinkle the chicória (or cilantro) over the top.
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7
Pour the tucupi over the ingredients until everything is nearly submerged. If you are using a stock substitute, add it now.
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8
Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot.
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9
Allow the stew to cook for 20-25 minutes. Avoid stirring the pot vigorously to prevent the delicate fish from breaking apart; instead, gently shake the pot occasionally.
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10
Check the fish for doneness; it should be opaque and flake easily. Taste the broth and adjust the salt as needed.
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11
Add the pre-boiled potatoes and the blanched jambu leaves to the pot, tucking them into the broth to warm through for 5 minutes.
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12
Just before serving, arrange the halved hard-boiled eggs on top and garnish generously with fresh green onions.
💡 Chef's Tips
Always use a firm-fleshed white fish; delicate varieties like Tilapia will disintegrate in the long simmer. If you cannot find Tucupi, mimic its acidity by mixing 1 liter of fish stock with the juice of 2 limes and a teaspoon of turmeric for color. Don't skip the pimenta-de-cheiro; it provides the 'scent' of the Amazon without the overwhelming spice of a chili. For the most authentic experience, cook and serve this in a clay pot, which retains heat and develops the flavors more deeply. If using Jambu, warn your guests about the 'tremor'—a mild, pleasant numbing sensation on the tongue!
🍽️ Serving Suggestions
Serve with 'Farinha de Uarini' or toasted manioc flour to add a crunchy texture to the broth. Pair with a side of white jasmine or basmati rice to soak up the golden tucupi broth. Offer a small bowl of 'Molho de Pimenta' (malagueta peppers steeped in tucupi) for those who want extra heat. A cold Brazilian Lager or a refreshing Caipirinha made with lime or cupuaçu balances the richness perfectly. Finish the meal with a dessert of Açaí or Brazil nut cake for a true Northern Brazilian feast.