📝 About This Recipe
Transport your senses to the sun-drenched Atlantic coast with Caldeirada, Portugal's soul-warming answer to Bouillabaisse. This rustic, layered stew celebrates the ocean's variety by simmering firm white fish, succulent shellfish, and tender potatoes in a rich, aromatic broth of tomatoes, white wine, and piri-piri. It is a masterpiece of simple, high-quality ingredients that harmonize into a deeply savory experience, perfect for sharing with friends and a loaf of crusty bread.
🥗 Ingredients
The Seafood
- 1.5 pounds Firm white fish (Monkfish, Cod, or Halibut) (cut into large 2-inch chunks)
- 1 pound Clams or Mussels (scrubbed and debearded)
- 1/2 pound Large Shrimp (peeled and deveined, tails left on)
- 1/2 pound Squid rings (optional, for added texture)
The Aromatics and Vegetables
- 1/4 cup Extra virgin olive oil (high quality Portuguese oil preferred)
- 2 Large yellow onions (thinly sliced into rings)
- 2 Bell peppers (Red and Green) (seeded and sliced into strips)
- 4-5 Garlic cloves (thinly sliced)
- 1.5 pounds Yukon Gold potatoes (peeled and sliced into 1/4 inch rounds)
- 3 Ripe tomatoes (diced, or 1 can of crushed tomatoes)
- 2 Bay leaves (dried)
The Broth and Seasoning
- 1 cup Dry white wine (Vinho Verde or Pinot Grigio)
- 1.5 cups Seafood or Fish stock (low sodium)
- 1 teaspoon Smoked paprika (Pimenton)
- 1/2 teaspoon Piri-piri sauce or red pepper flakes (adjust to heat preference)
- 1/4 cup Fresh parsley and cilantro (finely chopped for garnish)
- to taste Sea salt and black pepper
👨🍳 Instructions
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1
Prepare all your seafood by rinsing and patting dry. Season the fish chunks lightly with salt and a touch of paprika, then set aside in the refrigerator while you prep the vegetables.
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2
In a large, heavy-bottomed pot or a traditional Portuguese copper 'cataplana', heat the olive oil over medium heat.
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3
Begin the layering process: Place half of the sliced onions and half of the garlic at the bottom of the pot, sautéing for 3-4 minutes until softened and translucent.
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4
Add half of the bell peppers and half of the tomatoes over the onion layer. Sprinkle with a little salt, pepper, and half of the smoked paprika.
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5
Create a layer using half of the potato slices. This layering technique is essential for Caldeirada as it allows the flavors to meld without the ingredients breaking apart.
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6
Place the firm fish chunks (monkfish/cod) on top of the potato layer. If using squid, add it here as well.
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7
Repeat the layers with the remaining onions, garlic, peppers, tomatoes, and potatoes.
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8
Tuck the bay leaves into the sides of the pot. Pour the white wine, seafood stock, and piri-piri sauce over the layers. The liquid should not fully cover the top layer; the steam will do the rest.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 20-25 minutes. Do not stir the stew, as you want the potatoes and fish to remain intact. Check a potato slice with a fork; it should be nearly tender.
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11
Gently arrange the shrimp and the clams (or mussels) on the very top of the stew. Replace the lid and cook for another 5-8 minutes until the shrimp are pink and the shells have opened.
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12
Discard any clams or mussels that failed to open. Taste the broth and adjust the seasoning with salt or extra piri-piri if desired.
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13
Remove from heat and let the stew rest, covered, for 5 minutes to allow the flavors to settle.
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14
Garnish generously with the chopped parsley and cilantro. Serve directly from the pot to maintain the beautiful layered presentation.
💡 Chef's Tips
Use a variety of fish; the best Caldeiradas use at least 2-3 different types of seafood for complexity. Resist the urge to stir! Stirring will turn your beautiful layers into a mushy mash of potatoes and broken fish. If the broth feels too thin, you can crush one or two of the cooked potato slices into the liquid at the end to thicken it naturally. Always use a dry, crisp white wine that you would actually enjoy drinking; it forms the backbone of the sauce. For an authentic touch, use a 'Cataplana' pot if you own one, which seals in all the oceanic vapors.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or 'Pão de Avó' to soak up every drop of the golden broth. Pair with a chilled glass of Portuguese Vinho Verde or a crisp Verdelho. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the stew. Provide a small bowl on the side for discarded shells and extra lemon wedges for squeezing over the fish.