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Calderet de pescado mallorquín
Calderet de peix mallorquí
🗓 Year-round (best in autumn–winter)PortocolomAndratxSóllerCapdeperaAlcúdiaPollençaDeiàSon ServeraSant Llorenç des Cardassar
About this dish
Rock fish stew (scorpionfish, morralla) in an aromatic broth of garlic, tomato, paprika and saffron. Similar to the Catalan suquet. Served with the broth separately for dipping bread, and the fish whole or filleted. The reference seafood dish in Mallorcan harbours.
Main ingredients
- ●peix de roca (cap-roig, escorpora)
- ●tomàtiga
- ●all
- ●pebre vermell
- ●safrà
- ●oli
- ●pa pagès
When it's eaten
Feast of Our Lady of Carmen (July), harbour restaurants
Related festivals & traditions