. . "\u041A\u0430\u043B\u044C\u0434\u0435\u0439\u0440\u0430\u0434\u0430"@uk . "Caldeirada (Portuguese pronunciation: [ka\u026Bd\u0250j\u02C8\u027Ea\u00F0\u0250], [k\u0250wdej\u02C8\u027Ead\u0250]) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients. A fishermen's stew, the dish has been described as \"a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.\" Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela and Italian cacciucco. One cookbook states that the dish typically consists of \"a fifty-fifty mix of lean and oily fish\" along with shellfish such as clams and mussels and often squid or octopus as well. This recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid. Another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams. Another cookbook recommends about 11 ounces of fish per person. Other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato pur\u00E9e or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). Some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt. Caldeirada is also known in Brazil, a former Portuguese colony, where it has been described as an aromatic chowder of river fish and coriander."@en . . . . "La caldeirada de peixe (o simplemente caldeirada) es un cocido tradicional de la cocina portuguesa y gallega elaborado con diferentes pescados cocidos juntos en un caldero (de aqu\u00ED su nombre), similar a la bouillabaisse francesa, al suquet de pescado mediterr\u00E1neo y a la parihuela peruana. Es un plato que se sirve caliente y sencillo de preparaci\u00F3n, es t\u00EDpico alimento de los pescadores de la zona costera del Atl\u00E1ntico tanto de Portugal como del norte de Espa\u00F1a."@es . . . . "Caldeirada"@en . . . . . . . "Tradicionalmente, a caldeirada, em Portugal e na Galiza, \u00E9 um cozido, ou seja, uma prepara\u00E7\u00E3o que n\u00E3o passa pelo refogado, cujos componentes b\u00E1sicos s\u00E3o diversas variedades de peixe, batata, cebola, tomate e piment\u00E3o. O tempero deste prato pode incluir apenas sal de cozinha e azeite, ou v\u00E1rios outros condimentos, como pimenta, salsa ou outros. A caldeirada pode ser mais ou menos l\u00EDquida: por vezes, \u00E9 servida como uma sopa, noutras regi\u00F5es \u00E9 frequente servi-la sobre fatias de p\u00E3o ou com pedacinhos de p\u00E3o torrado."@pt . . . . . 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"\u041A\u0430\u043B\u044C\u0434\u0435\u0439\u0440\u0430\u0434\u0430 (\u043F\u043E\u0440\u0442. Caldeirada) \u2014 \u0442\u0443\u0448\u043A\u043E\u0432\u0430\u043D\u0430 \u0440\u0438\u0431\u043D\u0430 \u0441\u0442\u0440\u0430\u0432\u0430 \u0437 \u043C\u043E\u0440\u0435\u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0430\u043C\u0438 \u0456 \u043E\u0432\u043E\u0447\u0430\u043C\u0438, \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u0430 \u0443 \u043F\u043E\u0440\u0442\u0443\u0433\u0430\u043B\u044C\u0441\u044C\u043A\u0456\u0439, \u0431\u0440\u0430\u0437\u0438\u043B\u044C\u0441\u044C\u043A\u0456\u0439, \u043A\u0443\u0445\u043D\u044F\u0445. \u041D\u0430\u0437\u0432\u0443 \u043E\u0442\u0440\u0438\u043C\u0430\u043B\u0430 \u0432\u0456\u0434 \u043C\u0456\u0441\u0446\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u2014 \u0433\u043B\u0438\u043D\u044F\u043D\u043E\u0433\u043E \u0433\u043E\u0440\u0449\u0438\u043A\u0430 \u2014 \u00ABcaldeira\u00BB."@uk . . . . . . . . "La caldeirada \u00E8 una zuppa di pesce portoghese e galiziana (regione della Spagna nordoccidentale) composto da un'ampia variet\u00E0 di pesce e patate, insieme ad altri ingredienti. Il piatto \u00E8 stato descritto come \"un pasticcio di pesce che varia da citt\u00E0 a citt\u00E0 e dipende da ci\u00F2 che i pescatori sono riusciti a catturare\". La caldeirada \u00E8 simile ad altri tipi di zuppa di pesce stufata, come la bouillabaisse francese, la kakavia greca, la zarzuela spagnola e il cacciucco italiano.Un libro di cucina afferma che il piatto consiste tipicamente in \"una miscela composta per met\u00E0 da pesce magro e per met\u00E0 da pesce grasso\", insieme a crostacei come vongole e cozze e spesso anche calamari o polpi. Questa ricetta utilizza due tipi di pesce grasso ( sgombro, pesce spada o tonno) e due tipi di coregone magr"@it . "Caldeirada"@pt . . . "Caldeirada"@it . . . . . . . . . "\u0627\u0644\u0643\u0627\u0644\u062F\u064A\u0631\u0627\u062F\u0627"@ar . "\u041A\u0430\u043B\u0434\u0435\u0439\u0440\u0430\u0434\u0430 (\u043F\u043E\u0440\u0442. Caldeirada) \u2014 \u0431\u043B\u044E\u0434\u043E \u043D\u0430\u0446\u0438\u043E\u043D\u0430\u043B\u044C\u043D\u043E\u0439 \u043F\u043E\u0440\u0442\u0443\u0433\u0430\u043B\u044C\u0441\u043A\u043E\u0439 \u0438 \u0433\u0430\u043B\u0438\u0441\u0438\u0439\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438. \u041F\u043E \u0441\u0432\u043E\u0435\u0439 \u0441\u0443\u0442\u0438 \u043A\u0430\u043B\u0434\u0435\u0439\u0440\u0430\u0434\u0430 \u2014 \u044D\u0442\u043E \u0440\u044B\u0431\u043D\u043E\u0435 \u0440\u0430\u0433\u0443 \u0441 \u043A\u0430\u0440\u0442\u043E\u0444\u0435\u043B\u0435\u043C, \u043B\u0443\u043A\u043E\u043C \u0438 \u0434\u0440\u0443\u0433\u0438\u043C\u0438 \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u0430\u043C\u0438. \u0420\u0435\u0446\u0435\u043F\u0442\u044B \u0432\u0430\u0440\u044C\u0438\u0440\u0443\u044E\u0442\u0441\u044F \u043E\u0442 \u0440\u0430\u0439\u043E\u043D\u0430 \u043A \u0440\u0430\u0439\u043E\u043D\u0443."@ru . . "La caldeirada de peixe (o simplemente caldeirada) es un cocido tradicional de la cocina portuguesa y gallega elaborado con diferentes pescados cocidos juntos en un caldero (de aqu\u00ED su nombre), similar a la bouillabaisse francesa, al suquet de pescado mediterr\u00E1neo y a la parihuela peruana. Es un plato que se sirve caliente y sencillo de preparaci\u00F3n, es t\u00EDpico alimento de los pescadores de la zona costera del Atl\u00E1ntico tanto de Portugal como del norte de Espa\u00F1a."@es . . . . . "Caldeirada edota caldeirada de peixe (Arrain-eltzekoa) Portugal eta Galiziako usadiozko arrain egosiz osatutako eltzeko bat da. Prestaketa sotil eta bero zerbitzatzen den platera da, Atlantiko itsasoko kostaldeko Portugal eta Galiziako arrantzaleen ohiko jakia."@eu . . . . "Caldeirada"@fr . "Fish, potatoes"@en . "Caldeirada"@en . . . . . "3461"^^ . "\u041A\u0430\u043B\u0434\u0435\u0439\u0440\u0430\u0434\u0430 (\u043F\u043E\u0440\u0442. Caldeirada) \u2014 \u0431\u043B\u044E\u0434\u043E \u043D\u0430\u0446\u0438\u043E\u043D\u0430\u043B\u044C\u043D\u043E\u0439 \u043F\u043E\u0440\u0442\u0443\u0433\u0430\u043B\u044C\u0441\u043A\u043E\u0439 \u0438 \u0433\u0430\u043B\u0438\u0441\u0438\u0439\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438. \u041F\u043E \u0441\u0432\u043E\u0435\u0439 \u0441\u0443\u0442\u0438 \u043A\u0430\u043B\u0434\u0435\u0439\u0440\u0430\u0434\u0430 \u2014 \u044D\u0442\u043E \u0440\u044B\u0431\u043D\u043E\u0435 \u0440\u0430\u0433\u0443 \u0441 \u043A\u0430\u0440\u0442\u043E\u0444\u0435\u043B\u0435\u043C, \u043B\u0443\u043A\u043E\u043C \u0438 \u0434\u0440\u0443\u0433\u0438\u043C\u0438 \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u0430\u043C\u0438. \u0420\u0435\u0446\u0435\u043F\u0442\u044B \u0432\u0430\u0440\u044C\u0438\u0440\u0443\u044E\u0442\u0441\u044F \u043E\u0442 \u0440\u0430\u0439\u043E\u043D\u0430 \u043A \u0440\u0430\u0439\u043E\u043D\u0443."@ru . . . . . 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\u062D\u064A\u062B \u062A\u0645 \u0648\u0635\u0641\u0647 \u0628\u0623\u0646\u0647 \u062D\u0633\u0627\u0621 \u0639\u0637\u0631\u064A \u0644\u0623\u0633\u0645\u0627\u0643 \u0627\u0644\u0646\u0647\u0631 \u0648\u0627\u0644\u0643\u0632\u0628\u0631\u0629."@ar . . . "Caldeirada"@eu . "Caldeirada"@en . . . . "La caldeirada de peixe, ou tout simplement caldeirada, est une soupe traditionnelle de la cuisine portugaise et galicienne."@fr . . . . . . . . . . . . "Caldeirada"@nl . . . "Caldeirada"@en . . . "Caldeirada (Portuguese pronunciation: [ka\u026Bd\u0250j\u02C8\u027Ea\u00F0\u0250], [k\u0250wdej\u02C8\u027Ead\u0250]) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients. A fishermen's stew, the dish has been described as \"a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.\" Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela and Italian cacciucco."@en . "1105818186"^^ . . . . . . "Tradicionalmente, a caldeirada, em Portugal e na Galiza, \u00E9 um cozido, ou seja, uma prepara\u00E7\u00E3o que n\u00E3o passa pelo refogado, cujos componentes b\u00E1sicos s\u00E3o diversas variedades de peixe, batata, cebola, tomate e piment\u00E3o. O tempero deste prato pode incluir apenas sal de cozinha e azeite, ou v\u00E1rios outros condimentos, como pimenta, salsa ou outros. A caldeirada pode ser mais ou menos l\u00EDquida: por vezes, \u00E9 servida como uma sopa, noutras regi\u00F5es \u00E9 frequente servi-la sobre fatias de p\u00E3o ou com pedacinhos de p\u00E3o torrado. Em Angola e Mo\u00E7ambique, \u00E9 frequente fazer-se caldeirada de cabrito, em que a forma de preparar \u00E9 semelhante \u00E0 indicada para peixe. No Brasil a Caldeirada \u00E9 feita \u00E0 base de azeite de dend\u00EA, leite de coco, coentro, salsinha ou cheiro-verde, pimenta, tomate, piment\u00E3o, postas de peixe tipo namorado, robalo ou ca\u00E7\u00E3o, e frutos do mar tipo: mexilh\u00E3o, polvo, lula acrescidos de sal. A Caldeirada Brasileira \u00E9 na verdade uma moqueca acrescida de v\u00E1rios Frutos do Mar."@pt . "Fish,potatoes" . . . . . "Caldeirada"@es . . "La caldeirada de peixe, ou tout simplement caldeirada, est une soupe traditionnelle de la cuisine portugaise et galicienne."@fr . "\u30AB\u30EB\u30C7\u30A3\u30E9\u30FC\u30C0"@ja . . "Caldeirada is een typisch Portugees visstoofpotje, dat bestaat uit aardappelen, ui, tomaat en diverse soorten vis. In het gerecht kunnen zowel geoliede vissen met een sterke smaak voorkomen, zoals sardienen, tonijn, makreel en rog, als stevigere vissoorten zoals zeeduivel en heilbot, of witte vissen zoals kabeljauw en schelvis. Het stoofpotje wordt vaak gekruid met peterselie en knoflook en wordt net zoals de Franse bouillabaisse aan de kook gebracht met een kleine scheut witte wijn en olijfolie. Caldeirada wordt gewoonlijk opgediend met een portie knapperig brood, dat eventueel geroosterd of gefrituurd is."@nl . . . "Caldeirada edota caldeirada de peixe (Arrain-eltzekoa) Portugal eta Galiziako usadiozko arrain egosiz osatutako eltzeko bat da. Prestaketa sotil eta bero zerbitzatzen den platera da, Atlantiko itsasoko kostaldeko Portugal eta Galiziako arrantzaleen ohiko jakia."@eu . . . . . . . . "La caldeirada \u00E8 una zuppa di pesce portoghese e galiziana (regione della Spagna nordoccidentale) composto da un'ampia variet\u00E0 di pesce e patate, insieme ad altri ingredienti. Il piatto \u00E8 stato descritto come \"un pasticcio di pesce che varia da citt\u00E0 a citt\u00E0 e dipende da ci\u00F2 che i pescatori sono riusciti a catturare\". La caldeirada \u00E8 simile ad altri tipi di zuppa di pesce stufata, come la bouillabaisse francese, la kakavia greca, la zarzuela spagnola e il cacciucco italiano.Un libro di cucina afferma che il piatto consiste tipicamente in \"una miscela composta per met\u00E0 da pesce magro e per met\u00E0 da pesce grasso\", insieme a crostacei come vongole e cozze e spesso anche calamari o polpi. Questa ricetta utilizza due tipi di pesce grasso ( sgombro, pesce spada o tonno) e due tipi di coregone magro (merluzzo, rana pescatrice, nasello, platessa ed eglefino). Un altro libro di cucina d\u00E0 come una variet\u00E0 tipica in una caldeirada: il grongo, lo squalo angelo, le spigole o orate, la gallinella rossa, le sardine, i gamberetti e le vongole. Un altro libro di cucina consiglia circa 11 once di pesce a persona. Altri componenti del piatto includono verdure (come patate, cipolle, peperoni verdi, pomodori e passata di pomodoro o concentrato di pomodoro); spezie (come sale e pepe nero, alloro, coriandolo, prezzemolo, paprika dolce e piccante, pepe bianco, origano) e altri ingredienti (come vermicelli, olio d'oliva, pimento, vino porto, vino bianco e whisky o brandy). Alcune ricette non aggiungono sale alla caldeirada, perch\u00E9 la salinit\u00E0 dei crostacei \u00E8 sufficiente. La Caldeirada \u00E8 anche conosciuta in Brasile, ex colonia portoghese, dove \u00E8 stata descritta come una zuppa di pesce di fiume e coriandolo."@it . "Caldeirada"@ca . "Caldeirada is een typisch Portugees visstoofpotje, dat bestaat uit aardappelen, ui, tomaat en diverse soorten vis. In het gerecht kunnen zowel geoliede vissen met een sterke smaak voorkomen, zoals sardienen, tonijn, makreel en rog, als stevigere vissoorten zoals zeeduivel en heilbot, of witte vissen zoals kabeljauw en schelvis. Het stoofpotje wordt vaak gekruid met peterselie en knoflook en wordt net zoals de Franse bouillabaisse aan de kook gebracht met een kleine scheut witte wijn en olijfolie. Caldeirada wordt gewoonlijk opgediend met een portie knapperig brood, dat eventueel geroosterd of gefrituurd is."@nl . . "\u041A\u0430\u043B\u0434\u0435\u0439\u0440\u0430\u0434\u0430"@ru . . . . . "La caldeirada de peixe, o simplement caldeirada, \u00E9s un bullit tradicional de les cuines gallega i portuguesa elaborat amb diferents peixos bullits junts en un calder (d'aqu\u00ED el seu nom). \u00C9s un plat que se serveix calent i \u00E9s f\u00E0cil de preparar. \u00C9s l'aliment t\u00EDpic dels pescadors de la zona costanera de l'Atl\u00E0ntic tant de Portugal com de Gal\u00EDcia. L'ingredient principal \u00E9s una variada oferta de peixos, generalment s'usa turbot, congre, llu\u00E7 i ratlla. Admet tota mena de peixos i patates tallades en rodanxes juntament amb ceba. La cocci\u00F3 es realitza en uns vint minuts i s'aromatitza amb fulles de llorer, pebre negre i una mica de vinagre. Antigament els pescadors empraven en la caldeirada els peixos de menor valor, o aquells que es trencaven a les xarxes de pescar. De vegades per assaonar el peix se li afegia una mica d'aigua del mar al caldeiro. La caldeirada pot ser m\u00E9s o menys l\u00EDquida depenent de la quantitat de peix emprada, en alguns casos \u00E9s una sopa amb gran sabor concentrat de peix, en altres casos \u00E9s un plat ple de trossos de peix cuit. En qualsevol cas se serveix sempre calent, a Portugal solen acompanyar-se amb uns trossos de pa torrat (p\u00E3o torrado) per poder aprofitar la sopa. Se sol acompanyar b\u00E9 amb un vinho verde o un ribeiro."@ca . . . . . . . "\u041A\u0430\u043B\u044C\u0434\u0435\u0439\u0440\u0430\u0434\u0430 (\u043F\u043E\u0440\u0442. Caldeirada) \u2014 \u0442\u0443\u0448\u043A\u043E\u0432\u0430\u043D\u0430 \u0440\u0438\u0431\u043D\u0430 \u0441\u0442\u0440\u0430\u0432\u0430 \u0437 \u043C\u043E\u0440\u0435\u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0430\u043C\u0438 \u0456 \u043E\u0432\u043E\u0447\u0430\u043C\u0438, \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u0430 \u0443 \u043F\u043E\u0440\u0442\u0443\u0433\u0430\u043B\u044C\u0441\u044C\u043A\u0456\u0439, \u0431\u0440\u0430\u0437\u0438\u043B\u044C\u0441\u044C\u043A\u0456\u0439, \u043A\u0443\u0445\u043D\u044F\u0445. \u041D\u0430\u0437\u0432\u0443 \u043E\u0442\u0440\u0438\u043C\u0430\u043B\u0430 \u0432\u0456\u0434 \u043C\u0456\u0441\u0446\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u2014 \u0433\u043B\u0438\u043D\u044F\u043D\u043E\u0433\u043E \u0433\u043E\u0440\u0449\u0438\u043A\u0430 \u2014 \u00ABcaldeira\u00BB."@uk . "La caldeirada de peixe, o simplement caldeirada, \u00E9s un bullit tradicional de les cuines gallega i portuguesa elaborat amb diferents peixos bullits junts en un calder (d'aqu\u00ED el seu nom). \u00C9s un plat que se serveix calent i \u00E9s f\u00E0cil de preparar. \u00C9s l'aliment t\u00EDpic dels pescadors de la zona costanera de l'Atl\u00E0ntic tant de Portugal com de Gal\u00EDcia."@ca . "6056697"^^ .