A thick seafood or lamb soup-cum-stew. In the south the fish stews will not have saffron in them, but may have nutmeg or chillis instead. In the north similar dishes are called caldeirada, as in Portugal, or bouillabaisse as in southern France. As is often the case with dishes of this kind. The liquor will often be served as a soup, followed by the other contents as a main meal.
A soup-cum-stew of lamb usually cooked in red wine with some added sherry and sometimes thickened with its own liver.
