📝 About This Recipe
Born from the rugged Atlantic coastline of Portugal, Caldeirada is a rustic, layered seafood stew that captures the very essence of the ocean. This soulful dish relies on the 'caldeira' (cauldron) method, where layers of firm white fish, succulent shellfish, and aromatic vegetables simmer in a rich, saffron-tinted white wine broth. It is a celebration of freshness and simplicity, offering a complex depth of flavor that transports you straight to a seaside tavern in Nazaré.
🥗 Ingredients
The Seafood
- 1.5 lbs Firm White Fish (Monkfish, Cod, or Halibut) (cut into large 2-inch chunks)
- 1 lb Swordfish or Sea Bass (cut into large chunks)
- 12-15 pieces Large Shrimp (peeled and deveined, tails left on)
- 1 lb Clams or Mussels (scrubbed and debearded)
The Aromatics and Vegetables
- 1/2 cup Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 2 Large Onions (thinly sliced into rings)
- 5 Garlic Cloves (thinly sliced)
- 2 Bell Peppers (Red and Green) (seeded and sliced into rings)
- 1.5 lbs Yukon Gold Potatoes (peeled and sliced into 1/4-inch rounds)
- 3 Ripe Tomatoes (seeded and sliced)
The Broth and Seasoning
- 1 cup Dry White Wine (such as Vinho Verde or Sauvignon Blanc)
- 1 cup Fish Stock (homemade or high-quality store-bought)
- 1 tablespoon Tomato Paste
- 1 teaspoon Smoked Paprika (Pimentão) (sweet or spicy depending on preference)
- 1 pinch Saffron Threads (crushed)
- 2 Bay Leaves
- 1/2 cup Fresh Parsley and Cilantro (roughly chopped for garnish)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the seafood by seasoning the fish chunks lightly with sea salt and a squeeze of lemon. Let them sit at room temperature for 15 minutes while you prep the vegetables.
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2
In a heavy-bottomed Dutch oven or a traditional Portuguese copper Cataplana, heat the olive oil over medium heat. Add the sliced onions and garlic, sautéing for 5-7 minutes until translucent and soft but not browned.
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3
Stir in the tomato paste and smoked paprika, cooking for another 2 minutes to wake up the spices and caramelize the paste slightly.
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4
Begin the layering process. On top of the onion mixture, create a single layer of potato slices. Season the potatoes lightly with salt and pepper.
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5
Add a layer of bell pepper rings and tomato slices over the potatoes.
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6
Place the firmest fish (like monkfish or cod) on top of the vegetables. Add another layer of potatoes, peppers, and tomatoes if ingredients remain.
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7
Tuck the bay leaves into the sides and sprinkle the crushed saffron over the top.
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8
Whisk together the white wine and fish stock, then gently pour it over the layers. The liquid should not fully submerge the top layer; the steam will do the work.
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9
Cover the pot with a tight-fitting lid. Bring to a gentle boil, then immediately reduce the heat to low. Simmer for 15-20 minutes without stirring.
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10
Gently place the shrimp and the clams/mussels on the very top. Re-cover and steam for an additional 5-8 minutes until the clams have opened and the shrimp are pink and opaque.
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11
Discard any clams or mussels that have not opened.
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12
Check the potatoes for tenderness with a knife. Once they are buttery-soft, remove from heat. Taste the broth and adjust seasoning with salt or pepper if needed.
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13
Generously scatter the fresh parsley and cilantro over the top. Let the dish rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Do not stir the pot! Caldeirada is a layered dish; stirring will break the delicate fish and turn the potatoes into mush. Use at least three different types of fish to ensure a complex, authentic flavor profile. If you can't find fish stock, use clam juice diluted with a little water for a clean oceanic taste. Ensure your potato slices are uniform (1/4 inch) so they cook at the same rate as the fish. For an extra kick, add a few slices of fresh piri-piri chili or a dash of hot sauce to the onion base.
🍽️ Serving Suggestions
Serve in deep bowls with thick slices of crusty sourdough or 'Pão de Avó' to soak up the golden broth. Pair with a chilled glass of Portuguese Vinho Verde or a crisp, acidic Albariño. A simple side of blanched green beans or a light citrus salad balances the richness of the stew. Provide an extra drizzle of high-quality raw olive oil over each bowl just before eating. Keep a 'discard bowl' on the table for empty shells to make the dining experience seamless.