One of the best sea-food preparations we enjoyed was the fisherman's stew in Nazaré, called 'caldeirada' (kettle of fish). Served in a round earthenware bowl, it was a hearty stew made with three fish, (usually the catch of the day) and large cubed potatoes, tomatoes, onions & green pepper. Squid and octopus may be added to it. The fish is added according to its lean or oily properties. So you have a balance of lean flesh with the oily in the stew.