This national dish is cooked over a wood fire: it's really more a stew than a soup, accompanied by tomatoes and chilies.

An assortment of fish is used to vary the flavors, just as in French bouillabaisse. The secret is in the cooking time: the fish should be cooked just as long as necessary without overcooking.

Caldeirada a fragateira is a symphony of flavors that dates back to the days of the frigates and sailing ships that came into port for provisions until the 1970s. It includes mullet, whiting, "tambourines," fresh and saltwater eel, goatfish, lobster, shrimp and cockles.

1. Wash, clean and cut up the fish and seafood;
2. flatten the garlic cloves with the side of a large knife;
3. in a large pot, heat the oil; add the onions and color slightly; add the garlic, parsley, mild chili, salt and pepper; add the water and bring to a boil;
4. immerse the fish in the broth; reduce the heat and wait for the water to return to the boiling point;
5. add the cockles and cook 5 minutes longer;
6. remove from the heat; correct the seasoning