Another cookbook recommends about 11 ounces of fish per person.[1] Other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy).[1][2] Some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.[3]