Lovers of fish and seafood will travel for miles in search of the best caldeirada. A fish stew made with potatoes, peppers, onion, tomatoes, olive oil and herbs, this is a highly individual dish with as many variations as there are cooks in Portugal. The origins of the dish lie in the portion of mixed fish given to fishermen after each fishing trip as payment. This mix was made up of smaller and low comercial value fish and became the basis for the daily meal. Despite its humble origins, caldeirada was also enjoyed by royalty. D. Afonso (D. Carlo’s brother) was known for driving to Cascais in one of the first automobiles in Portugal to eat caldeirada. Often cooked by layering the various ingredients there is both science and myth behind which fish to use and how to add it. A good caldeirada truly shows off the immense and delicious variety of fish caught on Portugal’s 900km of coast.