📝 About This Recipe
A soul-warming masterpiece from Portugal’s rugged coastline, Caldeirada is a rustic, layered seafood stew that captures the essence of the Atlantic. Unlike Mediterranean bouillabaisse, this dish relies on a slow-braised foundation of potatoes, bell peppers, and onions, all simmered in a rich bath of white wine and high-quality olive oil. It is a celebration of texture and ocean-fresh flavors, designed to be shared with friends and a loaf of crusty bread.
🥗 Ingredients
The Seafood Base
- 1.5 lbs Firm White Fish (Monkfish, Cod, or Halibut cut into large chunks)
- 1 lb Clams or Mussels (scrubbed and debearded)
- 1/2 lb Large Shrimp (peeled and deveined)
- 1/2 lb Squid (cleaned and sliced into rings)
The Aromatics and Vegetables
- 1/2 cup Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 2 Large Onions (thinly sliced into rounds)
- 4 Garlic Cloves (thinly sliced)
- 2 Bell Peppers (one red and one green, sliced into rings)
- 1.5 lbs Yukon Gold Potatoes (peeled and sliced into 1/4-inch rounds)
- 3 Ripe Tomatoes (thinly sliced)
- 1 tablespoon Tomato Paste
The Braising Liquid and Spices
- 1 cup Dry White Wine (Vinho Verde or a crisp Sauvignon Blanc)
- 1 cup Fish Stock (or clam juice)
- 1 teaspoon Sweet Paprika (Pimentão)
- 1/2 teaspoon Piri-Piri Sauce (or red pepper flakes for heat)
- 2 Bay Leaves
- 1/2 cup Fresh Parsley and Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Prepare all seafood by rinsing and patting dry. Season the fish chunks lightly with salt and a pinch of paprika, then set aside in the refrigerator.
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2
In a large, heavy-bottomed pot or a traditional Portuguese 'cataplana', pour in half of the olive oil over medium-low heat.
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3
Begin the layering process (the secret to a great Caldeirada). Place half of the onion rings and half of the garlic at the bottom of the pot.
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4
Add a layer of half the potato slices, followed by half of the bell pepper rings and half of the tomato slices.
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5
Place the firm fish chunks (monkfish/cod) over the vegetable layer. This ensures the fish juices permeate the vegetables below.
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6
Repeat the layers with the remaining onions, garlic, potatoes, peppers, and tomatoes.
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7
In a small bowl, whisk together the white wine, fish stock, tomato paste, remaining olive oil, paprika, and piri-piri sauce. Pour this mixture gently over the layers.
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8
Tuck the bay leaves into the sides of the pot. Bring the liquid to a very gentle simmer over medium heat.
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9
Reduce heat to low, cover the pot tightly, and let it braise for 20-25 minutes. Do not stir the pot; you want the layers to remain intact.
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10
Check the potatoes with a fork; they should be nearly tender. Gently add the shrimp, squid, and clams/mussels on the very top.
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11
Cover again and cook for another 8-10 minutes, or until the shells have opened and the shrimp are pink and opaque.
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12
Discard any shellfish that failed to open. Taste the broth and adjust seasoning with salt and pepper if needed.
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13
Remove from heat and let the stew rest for 5 minutes. This allows the flavors to settle and the broth to thicken slightly.
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14
Garnish generously with the chopped parsley and cilantro before serving directly from the pot.
💡 Chef's Tips
Always use a mix of fish; the variety of fats and textures creates a more complex broth. Resist the urge to stir! Layering is traditional because it prevents the delicate fish from breaking apart while the potatoes soften. If you can't find fish stock, a high-quality clam juice is a perfect salty substitute. Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape better during the braising process than starchy russets. For an authentic kick, serve with a side of extra piri-piri oil for those who like it spicy.
🍽️ Serving Suggestions
Serve in deep bowls with thick slices of toasted sourdough or 'Pão de Avó' to soak up the golden broth. Pair with a chilled bottle of Vinho Verde or a crisp Portuguese Alvarinho. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the olive oil. Finish the meal with a classic Pastel de Nata and a strong espresso.