Product story

Caldo quemao

Oily fish, sofrito and a toasted majado born by the sea

Horse mackerel, sardines, anchovies or skate flavour this broth with sofrito and a fried majado of garlic, dried pepper and cumin. It is eaten alone or with gachas and migas.

Fishermen’s broth Almería · La Chanca and Pescadería

Back to the notebook

Sofrito, oily fish and a toasted pounded mixture explain both the character and name of this fishermen’s broth.

History and origin

Oily fish, sofrito and a toasted majado born by the sea

Caldo quemao belongs to the fishing kitchens of La Chanca and Pescadería. Horse mackerel, sardines, anchovies or skate cook in a base that begins with onion-and-tomato sofrito. A fried majado of garlic, dried pepper and cumin brings the toasted note behind the name and fills the broth with fragrance.

It may arrive on its own and steaming, but also soaks gachas or accompanies migas. The flour dough absorbs the broth while fish and sofrito add depth. Unlike caldo de pimentón, whose majado is added without sofrito, the turn in the pan leaves a warmer mark here.

When to taste it

It follows no rigid calendar, depending instead on everyday cooking and the fish available. Served hot, it is especially suited to cooler days.

J F M A M J J A S O N D

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Where to find it

The fishing neighbourhoods of La Chanca and Pescadería in Almería city
Coastal eating houses serving fish stews
Mesones that serve it over gachas or migas

Ways to enjoy it

Gachas served as part of the same meal
A simple fried-fish tapa before the broth
A crisp, dry white wine