Caldeirada de Peixe (Portuguese Fish Stew)

🧂 Ingredients

• 1 kg Mixed firm white fish fillets(Such as cod, hake, monkfish, or sea bass. Cut into large chunks (about 2-3 inches).)
• 500 g Potatoes(Waxy varieties like Yukon Gold or red potatoes, peeled and sliced into 1/2-inch thick rounds.)
• 4 Ripe tomatoes(Medium-sized, cored and sliced into 1/4-inch thick rounds. If out of season, use a 400g can of good quality chopped tomatoes.)
• 2 Large yellow onions(Peeled and sliced thinly.)
• 200 ml Dry white wine(Such as Vinho Verde or a crisp Sauvignon Blanc.)
• 100 ml Extra virgin olive oil(Plus extra for drizzling.)
• 3 Garlic cloves(Minced.)
• 2 Bay leaves
• 1/4 cup Fresh parsley(Chopped, for garnish.)
• to taste Salt
• to taste Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Prepare the base: In a large, heavy-bottomed pot or Dutch oven (at least 4-quart capacity), arrange half of the sliced onions on the bottom. Layer half of the potato slices over the onions, followed by half of the tomato slices. Season lightly with salt and pepper.

   ⏱️ 10 minutes
2. 2

   Add the fish: Arrange the fish chunks evenly over the tomato layer. Sprinkle the minced garlic and bay leaves over the fish. Top with the remaining sliced onions, potatoes, and tomatoes. Season generously with salt and freshly ground black pepper.

   ⏱️ 5 minutes
3. 3

   Add liquids: Pour the white wine evenly over the ingredients in the pot. Drizzle the 100ml of extra virgin olive oil over everything. Ensure the liquid reaches about one-third of the way up the sides of the pot.

   ⏱️ 2 minutes
4. 4

   Simmer gently: Cover the pot tightly with a lid. Place over medium-low heat. The goal is to bring the liquid to a gentle simmer, not a rolling boil. Cook for 40-45 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through and flakes easily. IMPORTANT: Do not stir the stew during cooking. If needed, gently swirl or shake the pot to prevent sticking.

   ⏱️ 40-45 minutes
5. 5

   Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld. Gently ladle the Caldeirada into shallow bowls, ensuring each serving gets a good mix of fish, potatoes, and vegetables. Garnish generously with fresh chopped parsley and a final drizzle of good quality extra virgin olive oil. Serve immediately with plenty of crusty bread for dipping.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The key to Caldeirada is not to stir the stew while it cooks. This helps the layers remain distinct and prevents the fish from breaking apart too much. Gently shaking the pot is the preferred method for ensuring even cooking.
• ✓This dish is a staple in Portuguese coastal regions, where the freshest seafood is readily available. Using a variety of fish adds complexity to the flavor.
• ✓Freshness is paramount for the best Caldeirada. Use the freshest fish you can find for optimal taste and texture.
• ✓Ensure your pot has a tight-fitting lid to trap steam and moisture, which is essential for cooking the ingredients evenly.
• ✓Adjust seasoning towards the end of cooking, as the flavors will concentrate.

🔄 Variations

• Add a selection of shellfish like clams, mussels, or shrimp during the last 10-15 minutes of cooking for an extra layer of flavor and texture.
• Experiment with different combinations of fish, or include some seafood like squid or octopus for a more robust stew.

🥗 Nutrition

Per serving