Rustic Portuguese Fish Stew (Caldeirada de Peixe) Recipe

Growing up along the Portuguese coast, fishermen would make caldeirada right on their boats using the catch of the day. This recipe simplifies that seaside tradition into an accessible one-pot meal that feeds a hungry family. It is best enjoyed on a cool evening with a bottle of crisp white wine and plenty of laughter around the table.

Ingredients

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3 tbsp extra-virgin olive oil1 large yellow onion, sliced into rings4 garlic cloves, thinly sliced1 red bell pepper, sliced into rings1 green bell pepper, sliced into rings3 medium Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds1 can (14 oz) diced tomatoes, with their juices1/2 cup dry white wine1 bay leaf1 tsp sweet smoked paprika1.5 lbs firm white fish fillets (like cod, halibut, or sea bass), cut into large chunks1/2 lb large shrimp, peeled and deveined1 tsp salt1/2 tsp freshly cracked black pepper1/2 cup fresh cilantro, chopped

Instructions

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1

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat.

2

Layer half of the sliced onions, garlic, red bell pepper, and green bell pepper at the bottom of the pot.

3

Arrange the sliced Yukon Gold potatoes in an even layer over the vegetables, then season generously with salt, black pepper, and half of the smoked paprika.

4

Add the remaining onions, garlic, and bell peppers on top of the potatoes to create a second vegetable layer.

5

Pour the diced tomatoes, dry white wine, and bay leaf over the layers, ensuring the liquid distributes evenly without stirring the ingredients.

6

Cover the pot tightly with a lid, reduce the heat to low, and simmer for 20 minutes, or until the potatoes are easily pierced with a fork.

7

Gently nestle the fish chunks and shrimp into the top layer of the stew, sprinkle with the remaining smoked paprika, and cover again.

8

Cook for an additional 8 to 10 minutes, until the fish flakes easily with a fork and the shrimp are pink and opaque.

9

Remove the pot from the heat, discard the bay leaf, and garnish generously with chopped fresh cilantro before serving directly from the pot with crusty bread.

Tips

• Do not stir the stew while it cooks; layering the ingredients allows them to steam perfectly and prevents the delicate fish from breaking apart.
• Slice the potatoes to a uniform thickness of 1/4-inch so they cook through at the same rate as the vegetables.
• Use a mix of different firm-fleshed fish to add variety in texture and depth of flavor to the broth.

Substitutions

• Swap dry white wine for seafood stock or clam juice to make this recipe alcohol-free.
• Swap cilantro for flat-leaf parsley if you prefer a milder, more traditional herbal finish.
• Swap Yukon Gold potatoes for red potatoes — they hold their shape just as well during the simmering process.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat just until warmed through, taking care not to overcook the delicate seafood. Freezing is not recommended as it changes the texture of both the fish and the potatoes.

FAQs

Can I use frozen fish for this stew?

Yes, you can use frozen fish, but make sure to thaw it completely in the refrigerator and pat it dry before adding it to the pot.

What kind of fish works best in Caldeirada?

Firm white fish like cod, halibut, haddock, or sea bass hold up best because they won't disintegrate during the steaming process.

Can I add other shellfish to this recipe?

Absolutely, clams or mussels make a wonderful addition; just scrub them clean and add them along with the fish, discarding any that don't open.