Portuguese Fish Stew (Caldeirada De Peixe)
Portuguese Fish Stew (Caldeirada De Peixe) is a classic Portuguese dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Onions, Red Pepper, Coriander, Red Chilli, Garlic, Dry White Wine, Saffron, Bay Leaf, Potatoes, Plum Tomatoes, Cod, Squid, Tiger Prawns, Clams, Mussels and Baguette, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Portuguese cooking, be sure to also explore our recipe for Fish Fofos.
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Ingredients
- Onions2 finely chopped
- Red Pepper1 Diced
- CorianderSmall bunch
- Red Chilli1 small
- Garlic3 cloves
- Dry White Wine400ml
- SaffronPinch
- Bay Leaf1
- Potatoes300g
- Plum Tomatoes400g
- Cod600g
- Squid300g
- Tiger Prawns8
- Clams500g
- Mussels500g
- Baguette1 sliced
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned.
Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic.
Fry for another few minutes.
Add the wine, saffron and bay leaf and let it simmer until reduced by half.
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil.
Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface.
Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky.
Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil.
Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Portuguese Fish Stew (Caldeirada De Peixe) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown onions in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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