Portuguese Caldeirada de Peixe (Fish Stew)
Caldeirada de Peixe is a traditional Portuguese fish stew combining layers of fresh fish seafood potatoes and vegetables simmered in olive oil white wine and herbs for a rich yet delicate coastal flavour experience
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.
Nutrition
Serving: 1Calories: 750kcalCarbohydrates: 54gProtein: 72gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 376mgSodium: 782mgPotassium: 2275mgFiber: 8gSugar: 8gVitamin A: 2083IUVitamin C: 123mgCalcium: 162mgIron: 5mg
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