Bring the flavors of the Portuguese coast to your table with this comforting Caldeirada de Peixe. This traditional fish stew combines tender pieces of seafood with potatoes, tomatoes, onions, and aromatic herbs in a rich broth infused with white wine and olive oil. Simple yet incredibly flavorful, this one-pot dish is a beautiful celebration of fresh ingredients and Mediterranean cooking.
My husband and I first fell in love with Caldeirada de Peixe after trying a similar dish during a seaside-inspired dinner at home. The aroma of garlic, tomatoes, and herbs simmering together instantly made the kitchen feel warm and inviting. Since then, this stew has become one of our favorite meals for cozy weekends. My little family enjoys gathering around the table with plenty of crusty bread to soak up the delicious broth, and it’s always one of those meals that leaves everyone asking for seconds.
Why This Caldeirada de Peixe
- This traditional Portuguese recipe is packed with fresh seafood and wholesome vegetables.
- The broth is rich and aromatic thanks to tomatoes, garlic, white wine, and olive oil.
- Everything cooks together in one pot, making cleanup easy.
- The layers of potatoes and fish create a hearty yet light meal.
- It delivers authentic coastal flavors with simple ingredients that are easy to find.
Ingredients
For the Stew
- 1½ lb (680 g) firm white fish fillets, cut into large chunks (cod, halibut, or haddock)
- 0.75 lb (340 g) shrimp, peeled and deveined
- 1.3 lb (600 g) waxy potatoes, peeled and sliced
- 0.65 lb (300 g) ripe tomatoes, chopped
- 0.55 lb (250 g) yellow onions, thinly sliced
- 0.22 lb (100 g) red bell pepper, sliced
- 3 garlic cloves, minced (0.02 lb / 10 g)
- ½ cup dry white wine (0.28 lb / 120 g)
- 1½ cups fish stock (0.83 lb / 360 g)
- ¼ cup extra virgin olive oil (0.11 lb / 50 g)
- 1 bay leaf
- 1 teaspoon sweet paprika (0.005 lb / 2 g)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (0.02 lb / 10 g)
Directions
- In a large heavy-bottomed pot, arrange layers of sliced onions, potatoes, tomatoes, bell pepper, and garlic.
- Season each layer lightly with salt, pepper, and paprika. Add the bay leaf and drizzle with olive oil.
- Place the chunks of fish and shrimp on top of the vegetables.
- Pour in the white wine and fish stock. Cover the pot with a lid and bring the mixture to a gentle simmer over medium heat.
- Reduce the heat and allow the stew to cook for 35 to 45 minutes, until the potatoes are tender and the seafood is cooked through.
- Avoid stirring vigorously to keep the fish intact. Instead, gently shake the pot occasionally to distribute the flavors.
- Remove the bay leaf, sprinkle with fresh parsley, and serve hot with crusty bread or steamed rice.
Notes
- Traditional Caldeirada often uses a variety of fish, so feel free to combine cod, monkfish, sea bass, or hake.
- Mussels or clams can be added for an even more authentic seafood experience.
- If white wine is unavailable, substitute with additional fish stock and a squeeze of lemon juice.
- This stew tastes best when served immediately while the seafood is tender.
- A drizzle of extra virgin olive oil just before serving enhances the flavors beautifully.
- Pair the stew with rustic bread to enjoy every drop of the savory broth.
- Leftovers can be refrigerated for up to 2 days, although freshly prepared stew offers the best texture and flavor.