📝 About This Recipe
Born from the sun-drenched Atlantic coast of Portugal, Caldeirada de Peixe is a rustic, layered masterpiece that celebrates the ocean's bounty. Unlike a stirred soup, this stew is built in careful strata of potatoes, peppers, and various firm-fleshed fish, allowing the flavors to meld into a rich, saffron-hued nectar. It is a soul-warming dish that captures the essence of a Portuguese seaside tavern, balancing the sweetness of bell peppers with the brine of the sea.
🥗 Ingredients
The Seafood
- 2 lbs Mixed firm white fish (Monkfish, Cod, or Sea Bass) (cut into large 2-inch chunks)
- 1 lb Clams or Mussels (scrubbed and de-bearded)
- 8-10 pieces Large Shrimp (peeled and deveined, tail on)
The Aromatics and Vegetables
- 1/2 cup Extra virgin olive oil (high quality Portuguese oil preferred)
- 2 pieces Large onions (thinly sliced into rings)
- 5 pieces Garlic cloves (thinly sliced)
- 2 pieces Red and Green bell peppers (seeded and sliced into rings)
- 1.5 lbs Yukon Gold potatoes (peeled and sliced into 1/4 inch rounds)
- 3 pieces Ripe tomatoes (seeded and sliced)
The Braising Liquid
- 1 cup Dry white wine (Vinho Verde) (crisp and acidic)
- 1 cup Fish stock (homemade or low-sodium)
- 1 tablespoon Tomato paste
- 1 teaspoon Sweet smoked paprika (Pimentão)
- 2 pieces Bay leaves
- 1/2 teaspoon Piri-piri sauce or red chili flakes (adjust to heat preference)
- 1/2 cup Fresh parsley and cilantro (roughly chopped)
👨🍳 Instructions
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1
Begin by seasoning your fish chunks generously with salt and a touch of black pepper. Set aside at room temperature for 15 minutes to allow the seasoning to penetrate.
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2
In a large, heavy-bottomed pot or a traditional Portuguese copper 'cataplana', pour in half of the olive oil over medium-low heat.
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3
Create the first layer: Arrange half of the onion rings and half of the sliced garlic across the bottom of the pot.
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4
Add the second layer: Place half of the potato slices over the onions, followed by half of the bell pepper rings and half of the tomatoes.
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5
Add the third layer: Lay all of the seasoned fish chunks over the vegetables. Sprinkle with half of the chopped parsley and cilantro.
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6
Repeat the vegetable layers: Top the fish 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, smoked paprika, and piri-piri sauce until well combined.
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8
Pour this liquid mixture carefully over the layers in the pot. Add the bay leaves and drizzle the remaining olive oil over the top.
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9
Cover the pot with a tight-fitting lid. Bring to a gentle simmer over medium heat, then immediately reduce the heat to low.
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10
Simmer undisturbed for 20-25 minutes. Do not stir the pot; this preserves the beautiful layers and prevents the delicate fish from breaking apart.
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11
Check the potatoes with a fork; they should be nearly tender. Gently tuck the clams/mussels and shrimp into the top layer of the stew.
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12
Cover again and cook for another 5-8 minutes until the shellfish have opened and the shrimp are pink and opaque.
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13
Remove from heat. Discard any shellfish that did not open and remove the bay leaves.
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14
Let the stew rest, covered, for 5 minutes before serving. This allows the juices to settle and the flavors to fully harmonize.
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15
Garnish with the remaining fresh herbs and serve directly from the pot into deep bowls, ensuring everyone gets a bit of every layer and plenty of broth.
💡 Chef's Tips
Use a variety of fish; the mix of textures (like meaty monkfish vs. flaky cod) is what makes a true Caldeirada. Resist the urge to stir! The layering is essential for the steaming process and the visual presentation. If your tomatoes aren't perfectly ripe, add an extra teaspoon of tomato paste for depth. For a more intense flavor, use a homemade fish stock made from the bones and heads of the fish you are using. Ensure your potato slices are uniform in thickness so they all cook through at the same time.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or 'Pão de Milho' (Portuguese corn bread) to soak up the broth. Pair with a chilled glass of Vinho Verde or a crisp, dry Rosé from the Douro Valley. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the olive oil. Provide an extra small bowl of piri-piri oil on the table for those who enjoy more heat. Finish the meal with a traditional Pastel de Nata and a strong espresso.