{"id":3973,"date":"2026-07-22T19:46:39","date_gmt":"2026-07-22T19:46:39","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-caldeirada-de-peixe\/"},"modified":"2026-07-22T19:46:39","modified_gmt":"2026-07-22T19:46:39","slug":"angolska-caldeirada-de-peixe","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-caldeirada-de-peixe\/","title":{"rendered":"Angolska Caldeirada de Peixe"},"content":{"rendered":"\n<style>\n#recipe-sr-caldeirada-de-peixe{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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.gj-pull{\n  border-left:2px solid var(--gj-amber);padding:4px 0 4px 22px;margin:24px 0;\n  font-family:Georgia,serif;font-style:italic;font-size:19px;line-height:1.5;color:var(--gj-slate);\n}\n#recipe-sr-caldeirada-de-peixe .gj-rail{\n  background:var(--gj-slate-deep);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:26px 30px 28px;margin-bottom:46px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-rail-t{\n  font-size:11px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:#C9A55C;margin-bottom:20px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-rail-track{display:grid;grid-template-columns:repeat(4,1fr);position:relative;gap:12px}\n#recipe-sr-caldeirada-de-peixe .gj-rail-track::before{\n  content:\"\";position:absolute;top:5px;left:6px;right:6px;height:1px;background:rgba(255,255,255,.22);\n}\n#recipe-sr-caldeirada-de-peixe .gj-rail-stop{position:relative;padding-top:20px}\n#recipe-sr-caldeirada-de-peixe .gj-rail-stop::before{\n  content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;\n  background:var(--gj-slate-deep);border:2px solid #C9A55C;\n}\n#recipe-sr-caldeirada-de-peixe .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-caldeirada-de-peixe .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-sr-caldeirada-de-peixe .gj-rail-sum{\n  margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);\n  font-size:14px;color:#C5C1B6;line-height:1.65;\n}\n#recipe-sr-caldeirada-de-peixe .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n#recipe-sr-caldeirada-de-peixe .gj-ing-wrap{margin-bottom:46px}\n#recipe-sr-caldeirada-de-peixe .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-sr-caldeirada-de-peixe .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-sr-caldeirada-de-peixe .gj-ing-group{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:22px 24px 14px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-ing-group h3{\n  font-family:Georgia,serif;font-style:italic;font-weight:400;\n  font-size:16px;color:var(--gj-slate);margin-bottom:10px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-ing-group ul{list-style:none}\n#recipe-sr-caldeirada-de-peixe .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-sr-caldeirada-de-peixe .gj-ing-group li b{font-weight:600}\n#recipe-sr-caldeirada-de-peixe .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-sr-caldeirada-de-peixe .gj-ing-note{\n  padding:18px 22px;border-radius:12px;\n  background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F;\n}\n#recipe-sr-caldeirada-de-peixe .gj-ing-note b{font-weight:600}\n#recipe-sr-caldeirada-de-peixe .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}\n#recipe-sr-caldeirada-de-peixe .gj-stage{\n  font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:var(--gj-amber-2);margin:26px 0 14px;display:flex;align-items:center;gap:12px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-caldeirada-de-peixe .gj-stage::after{content:\"\";flex:1;height:1px;background:var(--gj-line)}\n#recipe-sr-caldeirada-de-peixe .gj-steps{list-style:none}\n#recipe-sr-caldeirada-de-peixe .gj-steps>li{\n  counter-increment:gj-n;display:grid;grid-template-columns:34px 1fr;gap:0 16px;\n  align-items:baseline;border-top:1px solid var(--gj-line);padding:13px 0 4px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-steps>li::before{\n  content:counter(gj-n);\n  font-family:Georgia,serif;font-style:italic;font-size:19px;color:var(--gj-amber);\n  line-height:1;\n}\n#recipe-sr-caldeirada-de-peixe .gj-steps>li>div{}\n#recipe-sr-caldeirada-de-peixe .gj-step-t{font-weight:600;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-caldeirada-de-peixe .gj-step-x{font-size:14.5px;color:#3A3D3F}\n#recipe-sr-caldeirada-de-peixe .gj-step-x .gj-cue{color:var(--gj-amber-2);font-weight:500}\n#recipe-sr-caldeirada-de-peixe .gj-prose{margin-bottom:46px}\n#recipe-sr-caldeirada-de-peixe .gj-prose h3{\n  font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);\n  display:flex;align-items:center;gap:10px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-prose h3::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}\n#recipe-sr-caldeirada-de-peixe .gj-prose h3:first-of-type{margin-top:0}\n#recipe-sr-caldeirada-de-peixe .gj-prose p{font-size:14.5px;color:#2C2E30}\n#recipe-sr-caldeirada-de-peixe .gj-nutri{margin-bottom:46px}\n#recipe-sr-caldeirada-de-peixe .gj-nutri-row{\n  display:grid;grid-template-columns:repeat(3,1fr);\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden;\n}\n#recipe-sr-caldeirada-de-peixe .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-caldeirada-de-peixe .gj-nutri-row dt{\n  font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;\n  color:var(--gj-ink-2);margin-bottom:2px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}\n#recipe-sr-caldeirada-de-peixe .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-sr-caldeirada-de-peixe .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-caldeirada-de-peixe .gj-close{\n  background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:30px 30px;display:grid;gap:8px;\n}\n#recipe-sr-caldeirada-de-peixe .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-sr-caldeirada-de-peixe .gj-close p{font-size:14px;color:#C5C1B6}\n@media (min-width:760px){\n  #recipe-sr-caldeirada-de-peixe .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-sr-caldeirada-de-peixe .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-sr-caldeirada-de-peixe .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-caldeirada-de-peixe .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-caldeirada-de-peixe .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-caldeirada-de-peixe{padding:64px 32px 72px}\n  #recipe-sr-caldeirada-de-peixe .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-caldeirada-de-peixe .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-caldeirada-de-peixe .gj-pull{break-inside:avoid}\n  #recipe-sr-caldeirada-de-peixe .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-caldeirada-de-peixe .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-caldeirada-de-peixe .gj-prose h3{break-after:avoid}\n  #recipe-sr-caldeirada-de-peixe .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-caldeirada-de-peixe .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-caldeirada-de-peixe .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-caldeirada-de-peixe .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-caldeirada-de-peixe{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-caldeirada-de-peixe .gj-hero,\n  #recipe-sr-caldeirada-de-peixe .gj-cap,\n  #recipe-sr-caldeirada-de-peixe .gj-eyebrow i{display:none}\n  #recipe-sr-caldeirada-de-peixe .gj-eyebrow{color:#000}\n  #recipe-sr-caldeirada-de-peixe .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-caldeirada-de-peixe .gj-h1 .gj-serif,\n  #recipe-sr-caldeirada-de-peixe .gj-sec .gj-serif,\n  #recipe-sr-caldeirada-de-peixe .gj-steps>li::before,\n  #recipe-sr-caldeirada-de-peixe .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-caldeirada-de-peixe .gj-sec::after,\n  #recipe-sr-caldeirada-de-peixe .gj-stage::after,\n  #recipe-sr-caldeirada-de-peixe .gj-prose h3::before{background:#999}\n  #recipe-sr-caldeirada-de-peixe .gj-stage,\n  #recipe-sr-caldeirada-de-peixe .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-caldeirada-de-peixe .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-caldeirada-de-peixe .gj-rail,\n  #recipe-sr-caldeirada-de-peixe .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-caldeirada-de-peixe .gj-rail-t,\n  #recipe-sr-caldeirada-de-peixe .gj-rail-stop b,\n  #recipe-sr-caldeirada-de-peixe .gj-close .gj-serif{color:#000}\n  #recipe-sr-caldeirada-de-peixe .gj-rail-stop span,\n  #recipe-sr-caldeirada-de-peixe .gj-rail-sum,\n  #recipe-sr-caldeirada-de-peixe .gj-close p{color:#222}\n  #recipe-sr-caldeirada-de-peixe .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-caldeirada-de-peixe .gj-rail-track::before{background:#999}\n  #recipe-sr-caldeirada-de-peixe .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-caldeirada-de-peixe .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-caldeirada-de-peixe .gj-ing-group,\n  #recipe-sr-caldeirada-de-peixe .gj-steps>li,\n  #recipe-sr-caldeirada-de-peixe .gj-rail,\n  #recipe-sr-caldeirada-de-peixe .gj-close,\n  #recipe-sr-caldeirada-de-peixe .gj-nutri-row,\n  #recipe-sr-caldeirada-de-peixe .gj-fact{break-inside:avoid}\n  #recipe-sr-caldeirada-de-peixe .gj-sec h2,\n  #recipe-sr-caldeirada-de-peixe .gj-stage{break-after:avoid}\n  #recipe-sr-caldeirada-de-peixe .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-caldeirada-de-peixe\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Angolska obala <i>\u00b7<\/i> Riblje varivo <i>\u00b7<\/i> Jedan lonac<\/p>\n  <h2 class=\"gj-h1\"><b>Caldeirada de Peixe<\/b> sa ribom, krompirom <span class=\"gj-serif\">i paprikama<\/span><\/h2>\n  <p class=\"gj-sub\">Odresci \u010dvrste bele ribe kuvaju se preko slojeva luka, paradajza, paprika i krompira, pa se lonac samo povremeno protrese da riba ostane cela.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angola<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 465 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Caldeirada-de-Peixe-3.webp\" alt=\"Zemljani lonac caldeirade sa ribljim odrescima, krompirom i \u010dinijom pirin\u010da\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Odresci ostaju celi jer se slojevito varivo kuva bez me\u0161anja varja\u010dom.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Caldeirada de peixe recept za cele odreske ribe<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Caldeirada je naziv za porodi\u010dnu grupu ribljih variva du\u017e atlantskih obala portugalskog govornog podru\u010dja. U Angoli se oslanja na ribu koja je dostupna tog dana, \u010dvrst krompir, zreo paradajz, luk i paprike. Caldeirada de peixe recept zato ne tra\u017ei jednu jedinu vrstu ribe, ali tra\u017ei pravilan izbor teksture. Odresci kirnje, brancina, zubaca, grdobine ili druge \u010dvrste bele ribe podnose kratko kr\u010dkanje bez raspadanja. Vrlo ne\u017eni fileti mogu da se koriste, ali ulaze kasnije i zahtevaju jo\u0161 mirniji lonac. Jelo se slu\u017ei direktno iz posude u kojoj je kuvano, \u010desto uz beli pirina\u010d koji prima lagani, crvenkasti sos.<\/p>\n<p class=\"gj-pull\">Varja\u010da ostaje van lonca; kratko protresanje \u010duva ribu i raspore\u0111uje sos.<\/p>\n<p>Za razliku od riblje supe, ovde sastojci ne plivaju u velikoj koli\u010dini te\u010dnosti. Povr\u0107e se sla\u017ee u slojevima i samo otpu\u0161ta sok, dok vino i temeljac stvaraju dovoljno pare da krompir omek\u0161a. Redosled slojeva \u0161titi ribu od direktnog dodira sa dnom. Luk i paradajz idu prvi, zatim paprika i krompir, a riba se pola\u017ee na vrh ili izme\u0111u dva sloja povr\u0107a, u zavisnosti od debljine odrezaka. Lonac se ne me\u0161a varja\u010dom. Umesto toga, hvata se za ru\u010dke i kratko protrese, pa se sos rasporedi bez lomljenja mesa.<\/p>\n<p>Krompir mora biti ise\u010den na jednake kolutove debljine oko jednog centimetra. Tanji kolutovi bi se raspali pre nego \u0161to riba bude gotova, dok deblji ostaju tvrdi u sredini. Paradajz treba da bude dovoljno zreo da se raspadne i pove\u017ee sos. Paprike unose slatko\u0107u i blagu gor\u010dinu ko\u017ee, a piri-piri se dodaje skromno. Lovor i beli luk \u010dine aromatsku osnovu, dok se sve\u017e per\u0161un ili korijander dodaje tek posle kuvanja. Palmino ulje daje dublju boju i lokalni karakter, ali neutralno maslinovo ulje daje lak\u0161i rezultat.<\/p>\n<p>Riba je bezbedno kuvana kada se najdeblji deo lako lista pod vilju\u0161kom i dostigne najmanje 63 \u00b0C. Taj trenutak obi\u010dno dolazi nekoliko minuta posle omek\u0161avanja krompira, pa se krompir proverava prvi. Nakon ga\u0161enja, lonac miruje pet minuta. Para tada zavr\u0161ava poslednje debele delove ribe, a sos se malo zgu\u0161njava bez dodatnog klju\u010danja. Dobro vo\u0111ena caldeirada ostavlja odreske cele, krompir mekan ali neo\u0161te\u0107en, a povr\u0107e povezano laganim sokom koji nije ni vodnjikav ni mastan.<\/p>\n<p>Koli\u010dina te\u010dnosti zavisi i od posude. U \u0161irokom loncu vi\u0161e isparava, pa se deo temeljca mo\u017ee dodati u poslednjih deset minuta. U dubokoj \u0161erpi para ostaje zarobljena i sos mo\u017ee biti re\u0111i. Poklopac se zato dr\u017ei potpuno zatvoren u prvoj fazi, a zatim od\u0161krinut kada riba u\u0111e, naro\u010dito ako je paradajz veoma so\u010dan. Ko\u017ea na odrescima poma\u017ee da komadi ostanu celi i mo\u017ee da se ostavi. Sitne kosti zahtevaju oprez pri serviranju, pa \u0161iroka lopatica podi\u017ee svaki odrezak zajedno sa krompirom ispod njega. Zavr\u0161ni per\u0161un ili korijander dodaje se van vatre. Dugim kuvanjem bi izgubio sve\u017e miris i dao tamnu boju sosu koji treba da ostane crvenkast i \u010dist.<\/p>\n<p>Ostatak sosa mo\u017ee da se poslu\u017ei posebno, ali se ne procedi, po\u0161to omek\u0161ali luk i paradajz pripadaju strukturi variva. Svaka porcija dobija i krompir i papriku, ne samo ribu.<\/p>\n<p>U tanjiru sos treba da okru\u017ei sastojke, ali ne da ih potpuno prekrije. Takav odnos pokazuje da je te\u010dnost redukovana bez raskuvavanja krompira.<\/p>\n<p>Riblje kosti se uklanjaju tek u tanjiru, bez usitnjavanja odrezaka.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Luk, paradajz, paprika i krompir sla\u017eu se u \u0161irokoj posudi.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:15<\/b><span>Povr\u0107e po\u010dinje da pu\u0161ta sok pod poklopcem.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:25<\/b><span>Za\u010dinjeni odresci ribe ulaze preko polumekog krompira.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:45<\/b><span>Riba se lista, krompir je mekan, a lonac odmara pet minuta.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Luk, paradajz, crvena i zelena paprika i kolutovi krompira sla\u017eu se u nauljenu \u0161iroku \u0161erpu. Vino, riblji temeljac, lovor, beli luk i paprika stvaraju malu koli\u010dinu te\u010dnosti, pa povr\u0107e prvo omek\u0161ava pod poklopcem. Za\u010dinjeni odresci \u010dvrste bele ribe dodaju se kada je krompir napola gotov. Lonac se ne me\u0161a, ve\u0107 samo blago protrese. Riba se kuva do listanja i najmanje 63 \u00b0C u najdebljem delu. Sve\u017e per\u0161un i limunov sok ulaze posle ga\u0161enja, a kratko mirovanje povezuje sos. Koli\u010dina temeljca prilago\u0111ava se \u0161irini posude, a zavr\u0161ni odmor raspore\u0111uje sok kroz krompir bez lomljenja ribe. Servira se \u0161irokom lopaticom. Odresci ostaju u jednom sloju.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Riba<\/h3><ul><li><b>1,2 kg odrezaka \u010dvrste bele ribe<\/b> \u2014 <em>odresci debljine 3\u20134 cm<\/em><\/li>\n<li><b>8 g fine soli<\/b> \u2014 <em>za ribu i zavr\u0161no doterivanje<\/em><\/li>\n<li><b>2 g mlevenog crnog bibera<\/b> \u2014 <em>ravnomerno po odrescima<\/em><\/li>\n<li><b>30 ml limunovog soka<\/b> \u2014 <em>polovina za ribu, polovina na kraju<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Povr\u0107e i sos<\/h3><ul><li><b>60 ml palminog ili maslinovog ulja<\/b> \u2014 <em>za dno i slojeve<\/em><\/li>\n<li><b>400 g crnog luka, narezanog na polumesece<\/b> \u2014 <em>oko tri srednje glavice<\/em><\/li>\n<li><b>600 g zrelog paradajza, grubo seckanog<\/b> \u2014 <em>sa sokom<\/em><\/li>\n<li><b>200 g crvene paprike, narezane na trake<\/b> \u2014 <em>za slatko\u0107u<\/em><\/li>\n<li><b>150 g zelene paprike, narezane na trake<\/b> \u2014 <em>za sve\u017eiju notu<\/em><\/li>\n<li><b>800 g krompira, kolutovi debljine 1 cm<\/b> \u2014 <em>birati sortu koja dr\u017ei oblik<\/em><\/li>\n<li><b>20 g belog luka, tanko se\u010denog<\/b> \u2014 <em>oko pet \u010denova<\/em><\/li>\n<li><b>2 lovorova lista<\/b> \u2014 <em>za slojeve povr\u0107a<\/em><\/li>\n<li><b>5 g slatke mlevene paprike<\/b> \u2014 <em>rastvoriti u te\u010dnosti<\/em><\/li>\n<li><b>1 g piri-piri papri\u010dice<\/b> \u2014 <em>sitno seckana<\/em><\/li>\n<li><b>200 ml suvog belog vina<\/b> \u2014 <em>kratko ispari pod poklopcem<\/em><\/li>\n<li><b>400 ml ribljeg temeljca sa malo soli<\/b> \u2014 <em>dovoljno za paru i sos<\/em><\/li>\n<li><b>25 g seckanog per\u0161una<\/b> \u2014 <em>ume\u0161ava se posle kuvanja<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Glavni alergen je riba; vino mo\u017ee sadr\u017eati sulfite. Temeljac treba da bude bez \u0161koljki ako postoje alergije na rakove ili meku\u0161ce. Odresci sa kostima daju bolji sos, ali zahtevaju pa\u017eljivo serviranje.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Priprema<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Za\u010dinite ribu<\/p><p class=\"gj-step-x\">Odreske osu\u0161ite, utrljajte polovinom limunovog soka, polovinom soli i crnim biberom. Ostavite 15 minuta u fri\u017eideru.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Isecite povr\u0107e jednako<\/p><p class=\"gj-step-x\">Luk nare\u017eite na polumesece, paprike na trake, a krompir na kolutove debljine oko 1 cm. Nejednaki kolutovi ne\u0107e se skuvati istovremeno.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Slojevi<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Napravite donji sloj<\/p><p class=\"gj-step-x\">U \u0161iroku \u0161erpu sipajte polovinu ulja. Rasporedite polovinu luka, paradajza, paprika, belog luka, lovora i krompira. Pospite polovinom preostale soli, paprike i piri-pirija.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ponovite povr\u0107e<\/p><p class=\"gj-step-x\">Dodajte preostalo povr\u0107e i za\u010dine. Pome\u0161ajte vino i temeljac i sipajte uz ivicu \u0161erpe, pa prelijte ostatkom ulja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte krompir<\/p><p class=\"gj-step-x\">Poklopite i kuvajte 18\u201320 minuta na srednje slaboj vatri. Jednom protresite \u0161erpu. Krompir treba da bude napola mekan.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Riba i zavr\u0161etak<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Polo\u017eite odreske<\/p><p class=\"gj-step-x\">Rasporedite ribu preko krompira i ka\u0161ikom prelijte malo sosa preko svakog komada. Vratite poklopac.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kr\u010dkajte bez me\u0161anja<\/p><p class=\"gj-step-x\">Kuvajte 12\u201315 minuta, zavisno od debljine, dok se riba lako ne lista i ne dostigne najmanje 63 \u00b0C. \u0160erpu jednom blago protresite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i osve\u017eite<\/p><p class=\"gj-step-x\">Sklonite sa vatre, dodajte ostatak limunovog soka i per\u0161un. Ostavite poklopljeno pet minuta, pa servirajte pa\u017eljivo \u0161irokom ka\u0161ikom.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i prilozi<\/h3><p>Caldeirada se slu\u017ei u dubokim tanjirima sa dovoljno sosa i po jednim odreskom ribe. Beli pirina\u010d je najprakti\u010dniji prilog. Hleb sa \u010dvrstom korom radi kada u varivu ima vi\u0161e te\u010dnosti, dok dodatni krompir nije potreban.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3><p>Riblje varivo se brzo hladi u plitkoj posudi i \u010duva u fri\u017eideru do dva dana. Podgreva se poklopljeno na vrlo slaboj vatri, uz dve ka\u0161ike vode, samo do 74 \u00b0C. \u010cesto podgrevanje lomi ribu i su\u0161i je. Zamrzavanje sa krompirom nije preporu\u010dljivo.<\/p>\n    <h3>Varijacije i zamene<\/h3><p>Me\u0161avina dve \u010dvrste vrste ribe daje slo\u017eeniji ukus; fileti bez kostiju ulaze poslednjih osam minuta; kozice mogu zameniti tre\u0107inu ribe i dodaju se pet minuta pred kraj; bez vina se koristi dodatnih 150 ml temeljca i jo\u0161 jedna ka\u0161ika limunovog soka posle ga\u0161enja.<\/p>\n    <h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Odresci jednake debljine kuvaju se u istom ritmu. Krompir mora biti polumek pre dodavanja ribe. Lonac se protrese, ali se sadr\u017eaj ne me\u0161a, jer bi varja\u010da pretvorila odreske i kolutove u neujedna\u010denu masu.<\/p>\n    <h3>Potrebna oprema<\/h3><p>Najbolje radi \u0161iroka \u0161erpa ili plitki zemljani lonac sa poklopcem, zatim o\u0161tar no\u017e, daska, \u0161iroka lopatica i digitalni termometar. \u0160irina posude dopu\u0161ta da riba le\u017ei u jednom sloju.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 465 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 36 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 680 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni i napomena:<\/b> Glavni alergen je riba; vino mo\u017ee sadr\u017eati sulfite. Temeljac treba da bude bez \u0161koljki ako postoje alergije na rakove ili meku\u0161ce. Odresci sa kostima daju bolji sos, ali zahtevaju pa\u017eljivo serviranje. Vrednosti su okvirna procena po 1 porcija, zasnovana na standardnim referentnim vrednostima; stvarni rezultat zavisi od marki, oce\u0111ivanja, apsorpcije i veli\u010dine porcije.<\/p>\n  <\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Dobar riblji lonac \u010duva oblik sastojaka, a ipak ih povezuje istim sokom.<\/p><p>Caldeirada de Peixe ne tra\u017ei komplikovanu obradu ribe. Precizni kolutovi krompira, zreo paradajz, dovoljno \u0161iroka posuda i odsustvo me\u0161anja daju \u010dist rezultat. Kada se lonac ugasi na vreme, riba ostaje so\u010dna, a povr\u0107e nosi ukus mora bez te\u0161kog sosa.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-caldeirada-de-peixe\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Caldeirada de Peixe sa ribom, krompirom i paprikama\",\n  \"description\": \"Slojevito riblje varivo sa \u010dvrstim odrescima ribe, krompirom, paradajzom, lukom i paprikama, kuvano u jednom loncu bez me\u0161anja koje lomi ribu.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Caldeirada-de-Peixe-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Caldeirada-de-Peixe-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Caldeirada-de-Peixe-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Angola\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Slojevito kr\u010dkanje u jednom loncu\",\n  \"keywords\": \"caldeirada de peixe recept, riblje varivo sa krompirom, angolska caldeirada, riba u paradajz sosu, varivo iz jednog lonca\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H10M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"465 kcal\",\n    \"carbohydrateContent\": \"36 g\",\n    \"proteinContent\": \"43 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"680 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg odrezaka \u010dvrste bele ribe\",\n    \"8 g fine soli\",\n    \"2 g mlevenog crnog bibera\",\n    \"30 ml limunovog soka\",\n    \"60 ml palminog ili maslinovog ulja\",\n    \"400 g crnog luka, narezanog na polumesece\",\n    \"600 g zrelog paradajza, grubo seckanog\",\n    \"200 g crvene paprike, narezane na trake\",\n    \"150 g zelene paprike, narezane na trake\",\n    \"800 g krompira, kolutovi debljine 1 cm\",\n    \"20 g belog luka, tanko se\u010denog\",\n    \"2 lovorova lista\",\n    \"5 g slatke mlevene paprike\",\n    \"1 g piri-piri papri\u010dice\",\n    \"200 ml suvog belog vina\",\n    \"400 ml ribljeg temeljca sa malo soli\",\n    \"25 g seckanog per\u0161una\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Za\u010dinite ribu\",\n          \"text\": \"Odreske osu\u0161ite, utrljajte polovinom limunovog soka, polovinom soli i crnim biberom. 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