📝 About This Recipe
Transport your senses to the sun-drenched shores of Brazil with this Caldeirada de Peixe, a rustic and soul-warming seafood stew. Unlike its cousin, the Moqueca, this version focuses on a light, aromatic broth infused with fresh herbs, colorful bell peppers, and tender potatoes. It is a celebration of the Atlantic's freshest catch, layered with textures and bright flavors that embody the vibrant spirit of Brazilian home cooking.
🥗 Ingredients
The Fish and Marinade
- 2 lbs Firm white fish fillets (Snapper, Grouper, or Halibut) (cut into large 2-inch chunks)
- 2 Lime juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- to taste Salt and freshly ground black pepper
The Stew Base
- 1/4 cup Extra virgin olive oil (high quality)
- 2 medium Yellow onion (sliced into thick rings)
- 3 medium Bell peppers (Red, Yellow, and Green) (seeded and sliced into rings)
- 4 large Roma tomatoes (ripe, sliced into rounds)
- 3 medium Yukon Gold potatoes (peeled and sliced into 1/2 inch rounds)
- 3 cups Fish stock or clam juice (unsalted or low sodium)
- 1 tablespoon Tomato paste
- 1 teaspoon Malagueta pepper or Red chili flakes (adjust for desired heat)
Finishing and Garnish
- 1/2 cup Fresh cilantro (roughly chopped)
- 1/4 cup Green onions (thinly sliced)
- 3 Hard-boiled eggs (halved, for traditional serving)
👨🍳 Instructions
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1
In a large glass bowl, toss the fish chunks with lime juice, minced garlic, salt, and pepper. Cover and refrigerate for 20-30 minutes to allow the flavors to penetrate.
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2
In a small bowl, whisk the tomato paste into the fish stock until fully dissolved. Set aside.
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3
Select a large, heavy-bottomed pot or a traditional clay pot (panela de barro). Drizzle two tablespoons of olive oil over the bottom.
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4
Begin layering the vegetables. Start with a layer of onion rings, followed by a layer of potato rounds, and then a layer of bell pepper rings and tomatoes.
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5
Place the marinated fish chunks over the vegetable layer. Do not discard the remaining marinade; pour it right over the fish.
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6
Repeat the vegetable layering once more on top of the fish (onions, potatoes, peppers, tomatoes) to create a 'sandwich' effect.
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7
Slowly pour the fish stock mixture over the layers. Drizzle the remaining olive oil over the top and sprinkle with the chili flakes.
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8
Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low and cover tightly with a lid.
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9
Simmer for 25-30 minutes. Avoid stirring the pot, as this will break the delicate fish and ruin the beautiful layers; instead, gently shake the pot occasionally.
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10
Check the potatoes for tenderness using a fork. Once the potatoes are soft and the fish is opaque and flakes easily, the stew is ready.
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11
Taste the broth and adjust the seasoning with more salt or lime juice if needed.
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12
Just before serving, arrange the hard-boiled egg halves on top and garnish generously with chopped cilantro and green onions.
💡 Chef's Tips
Choose a 'meaty' white fish like monkfish or snapper that won't disintegrate during simmering. Do not stir! Stirring turns this elegant layered stew into a mushy porridge; trust the steam to do the work. If you want a richer flavor, add a splash of coconut milk, though a traditional Caldeirada is broth-based. Always use fresh lime juice; the bottled version lacks the acidity needed to brighten the seafood. Let the stew rest for 5 minutes off the heat before serving to allow the flavors to settle.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Brazilian rice to soak up the aromatic broth. Accompany with 'Pirão', a traditional porridge made by mixing some of the stew broth with toasted cassava flour (farinha). A side of crusty sourdough bread is perfect for dipping into the remaining juices. Pair with a chilled glass of Vinho Verde or a crisp Caipirinha for the ultimate coastal experience. Provide a small bowl of malagueta pepper oil on the side for those who enjoy extra heat.