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Caldeirada de Peixe is Portugal’s answer to the fisherman’s stew. It is hearty yet refined, brimming with fresh fish, tender potatoes, and a broth that carries the sea’s essence. The dish reflects the coastal way of life, where the day’s catch dictates the recipe.
From seaside villages to bustling Lisbon markets, Caldeirada de Peixe appears on menus with quiet confidence. It is a dish that adapts to what is available, making each version a little different but always rooted in the same tradition.
Its appeal lies in its balance. The broth is rich but not heavy, the flavours layered yet uncomplicated. It is comfort in a bowl, meant to be shared and enjoyed at a leisurely pace, often with crusty bread to soak up the last drop.
What Is Caldeirada de Peixe?
Caldeirada de Peixe is a rustic Portuguese fish stew made by simmering layers of fish, shellfish, potatoes, onions, and peppers in a fragrant broth. Olive oil, tomatoes, and white wine form its aromatic base.
The fish is usually cut into generous chunks, with varieties like monkfish, sea bass, or mackerel often included. Shellfish such as clams or mussels may be added for extra richness and texture.
It is cooked slowly, allowing the flavours to mingle without the fish breaking apart. This careful approach ensures a broth that is both clear and deeply infused with the taste of the sea.
Ingredients and Taste
Fresh fish is the heart of the stew, chosen according to what the fisherman brings in. Potatoes add substance, while onions, peppers, and tomatoes give it sweetness and depth. Garlic and bay leaves provide fragrance.
Olive oil smooths the broth, while white wine lends brightness. Some versions include paprika or chilli for gentle heat, but the seasoning remains restrained to let the seafood shine.
The taste is layered and inviting. It starts with the sweetness of vegetables, then reveals the briny freshness of the fish, finished with a clean herbal lift. It is comforting yet vivid, a flavour that lingers pleasantly.
A Taste of History
Caldeirada de Peixe grew out of Portugal’s fishing traditions, particularly along the Atlantic coast. Fishermen would prepare it on boats, using whatever fish had been caught but not sold at market.
The method was simple and practical. Fish was layered with potatoes and vegetables in a pot, then cooked slowly over a fire. It required little more than time and patience to transform the day’s catch into a nourishing meal.
Over generations, the dish moved from fishing boats to family kitchens and restaurant tables. Each region shaped its own style, influenced by local produce and the character of the nearby waters.
Today, Caldeirada de Peixe remains a celebration of fresh seafood and the rhythms of coastal life. It carries the spirit of shared meals, where the value lies as much in the company as in the cooking itself.
How to Make Caldeirada de Peixe (Fish Stew)
Caldeirada de Peixe is a coastal Portuguese fish stew layered with the essence of the sea, potatoes, onions, peppers, and tomatoes, slow simmered in olive oil and white wine. Expect a rich yet delicate broth, with tender fish absorbing aromatic herbs and spices. A wide, heavy based pot ensures even cooking and prevents the fish from breaking apart. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 800g firm white fish fillets (such as monkfish, sea bass, or snapper), cut into large chunks
- 300g squid, cleaned and cut into rings
- 12 fresh mussels, cleaned and debearded
- 300g medium prawns, peeled and deveined
- 4 medium potatoes, peeled and sliced into 1cm rounds
- 2 large onions, sliced into rings
- 2 ripe tomatoes, skinned and chopped
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 3 garlic cloves, finely chopped
- 150ml dry white wine
- 150ml fish stock
- 80ml extra virgin olive oil
- 2 bay leaves
- 1 tsp sweet paprika
- ½ tsp dried chilli flakes (optional)
- Small bunch of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Cooking Instructions
Step 1: Prepare the fish and seafood
To begin, rinse the fish, squid, mussels, and prawns under cold water. Pat dry with kitchen paper. Lightly season with salt and pepper. Move to vegetable preparation.
Step 2: Prepare the vegetables
Slice the potatoes, onions, and peppers evenly to ensure uniform cooking. Chop the tomatoes and finely mince the garlic. Proceed to layering the stew.
Step 3: Start the first layer
In a wide, heavy based pot, drizzle a little olive oil to coat the base. Lay a layer of sliced onions, followed by potatoes and peppers. Add some garlic and chopped tomatoes. Continue to the next layer.
Step 4: Add seafood and seasoning
Place some of the fish chunks and squid rings over the vegetables. Sprinkle with paprika, chilli flakes if using, and a pinch of salt and pepper. Add bay leaves. Transition to the next layer.
Step 5: Continue layering
Repeat layers of vegetables and seafood until all ingredients are used, finishing with a vegetable layer on top. This layering technique keeps the fish intact during cooking. Prepare the liquid base.
Step 6: Add liquids
Pour the olive oil evenly over the top, followed by the white wine and fish stock. The liquid should come just below the top layer. If needed, add more stock. Move to cooking.
Step 7: Simmer gently
Place the pot over medium heat until the liquid begins to simmer. Lower the heat, cover, and cook gently for about 30 minutes without stirring, allowing flavours to meld. Transition to adding shellfish.
Step 8: Add mussels and prawns
Ten minutes before the end of cooking, tuck the mussels and prawns into the top layer. Cover again until the mussels open and the prawns turn pink. Proceed to garnishing.
Step 9: Garnish
Once cooked, sprinkle with freshly chopped parsley. Remove bay leaves before serving.
Final Step: Serve hot
Serve directly from the pot with crusty bread to soak up the broth. Presentation tip: Arrange seafood attractively on top and drizzle with a little extra virgin olive oil before serving.
Variations and substitutions
- Fish: Use mackerel or hake if local varieties are not available.
- Seafood: Swap mussels for clams or omit if unavailable.
- Stock: Use vegetable stock if fish stock is not on hand.
- Wine: Replace white wine with a splash of cider for a different regional twist.
Cooking Tips for Perfect Caldeirada de Peixe
- Always choose the freshest fish and seafood for the best flavour.
- Avoid stirring the stew while cooking to keep the fish chunks intact.
- Use a heavy bottomed pot to ensure even heat distribution.
- Layer ingredients carefully to ensure every bite has balanced flavours.
- Let the stew rest for 5 minutes before serving to allow flavours to settle.
Portuguese Caldeirada de Peixe (Fish Stew)
Ingredients
For the stew
- 800 g firm white fish fillets such as monkfish, sea bass, or snapper, cut into large chunks
- 300 g squid cleaned and cut into rings
- 12 fresh mussels cleaned and debearded
- 300 g medium prawns peeled and deveined
- 4 medium potatoes peeled and sliced into 1cm rounds
- 2 large onions sliced into rings
- 2 ripe tomatoes skinned and chopped
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced into strips
- 3 garlic cloves finely chopped
- 150 ml dry white wine
- 150 ml fish stock
- 80 ml extra virgin olive oil
- 2 bay leaves
- 1 tsp sweet paprika
- ½ tsp dried chilli flakes optional
- Small bunch of fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
- To begin, rinse the fish, squid, mussels, and prawns under cold water. Pat dry with kitchen paper. Lightly season with salt and pepper. Move to vegetable preparation.
- Slice the potatoes, onions, and peppers evenly to ensure uniform cooking. Chop the tomatoes and finely mince the garlic. Proceed to layering the stew.
- In a wide, heavy based pot, drizzle a little olive oil to coat the base. Lay a layer of sliced onions, followed by potatoes and peppers. Add some garlic and chopped tomatoes. Continue to the next layer.
- Place some of the fish chunks and squid rings over the vegetables. Sprinkle with paprika, chilli flakes if using, and a pinch of salt and pepper. Add bay leaves. Transition to the next layer.
- Repeat layers of vegetables and seafood until all ingredients are used, finishing with a vegetable layer on top. This layering technique keeps the fish intact during cooking. Prepare the liquid base.
- Pour the olive oil evenly over the top, followed by the white wine and fish stock. The liquid should come just below the top layer. If needed, add more stock. Move to cooking.
- Place the pot over medium heat until the liquid begins to simmer. Lower the heat, cover, and cook gently for about 30 minutes without stirring, allowing flavours to meld. Transition to adding shellfish.
- Ten minutes before the end of cooking, tuck the mussels and prawns into the top layer. Cover again until the mussels open and the prawns turn pink. Proceed to garnishing.
- Once cooked, sprinkle with freshly chopped parsley. Remove bay leaves before serving.
- Serve directly from the pot with crusty bread to soak up the broth. Presentation tip: Arrange seafood attractively on top and drizzle with a little extra virgin olive oil before serving.
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