Your new fav way to prepare ANY fish! #cooking #recipe #spanish #chef #foodie

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Издатель Jul 2, 2026

I had a masterclass from Xosé, chef at Ceibe, to nail Galician caldeirada de raia, a humble dish originally made by fishermen on their boats that is today a staple of Galician fish dishes.

More than a recipe, caldeirada is a way of preparing fish:

Just cover the bottom of a sauté pan with a couple of sliced potatoes and one sliced onion. Cover with fish stock or water, add a couple of bay leaves, and bring it to a boil until the potatoes are soft. Add the fish and let it cook with the remaining heat, covered, for around 10 minutes.

Meanwhile, prepare a fast allada by infusing some olive oil with garlic and unto over low-medium heat to extract all the aromas without overtoasting the garlic, which will be used as a garnish later.

Finish the allada with a tbsp of Pimentón de la Vera, toast it for a couple of seconds, and stop the cooking with a splash of white wine vinegar. Bring everything to a simmer until it splits, and let it cool down to room temperature.

Finish the sauce by adding a cup of the remaining cooking liquid from the fish to the allada. The collagen from the fish, together with the starch from the potatoes, will help semi-emulsify it, creating a beautiful texture and a delicious sauce.

Serve immediately over the fish and potatoes, and enjoy!