Caldeirada de Peixe (Portuguese Fish Stew)
In short: Layers of fish, potatoes, tomatoes, peppers and onions simmered in olive oil and white wine, a fisherman's one-pot stew. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 20 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Caldeirada is the fish stew of Portuguese ports, cooked in a wide pot with everything layered rather than stirred. Potatoes, onions, peppers and tomatoes go in first, then pieces of firm white fish on top, with olive oil, white wine and bay to make the broth. Every coastal town has its own mix of fish. It is a warm, generous meal for sharing, and the broth is the best part.
Instructions
- Season the fish with 1 tsp of the salt and half the paprika and let it stand for 20 minutes.
- In a wide heavy pot, layer the onions, peppers, garlic, tomatoes and potatoes, in that order. Add the olive oil, wine, water, bay leaves, the remaining salt and paprika.
- Cover and bring to a boil, then reduce to a steady simmer and cook for 20 minutes, until the potatoes just begin to soften.
- Lay the fish pieces on top and scatter over the mussels, if using. Cover and cook for 12 to 15 minutes, until the fish flakes easily and the mussels open. Discard any mussels that stay shut.
- Do not stir. Gently shake the pot to mix the broth, and spoon the juices over the fish. Scatter with the parsley and coriander.
- Rest for 5 minutes with the lid on, then serve in wide bowls with plenty of broth.
Tips
- Mix fish of different textures, such as monkfish, hake and sea bream, but keep every piece large so it does not fall apart.
- Shake the pot instead of stirring it, and keep the lid on. The layers stay intact and the fish cooks gently in the steam.
Questions and answers
Which fish is best for caldeirada?
Firm white fish such as monkfish, hake, cod and sea bass hold their shape in the stew. A few clams or mussels add extra flavor.
Can I make caldeirada ahead of time?
Cook the vegetable base a day ahead and add the fish just before serving. Fish stew reheats poorly, so avoid keeping it for more than a day.
What do you serve with caldeirada?
In Portugal it often comes with bread to mop up the broth and a simple green salad. A chilled white wine fits well.
How long does it take to make Caldeirada de Peixe (Portuguese Fish Stew)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Caldeirada de Peixe (Portuguese Fish Stew)?
About 460 kcal per serving, with 43 g of protein, 32 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 32 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
