Portuguese fish stew (Caldeirada de peixe)
Discover this authentic Portuguese Portuguese fish stew (Caldeirada de peixe) recipe — a satisfying weeknight dish that's an impressive dish that showcases your cooking skills. Made with onions, red pepper, coriander and 13 more fresh ingredients, this recipe guides you through 3 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this portuguese classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
330
Calories/serving
Hard
Difficulty
Ingredients
- 2 finely chopped Onions
- 1 Diced Red Pepper
- Small bunch Coriander
- 1 small Red Chilli
- 3 cloves Garlic
- 400 ml Dry White Wine
- Pinch Saffron
- 1 Bay Leaf
- 300 g Potatoes
- 400 g Plum Tomatoes
- 600 g Cod
- 300 g Squid
- 8 Tiger Prawns
- 500 g Clams
- 500 g Mussels
- 1 sliced Baguette
Instructions
3 steps · ~35 minutes total
Step 1
Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 2
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your portuguese meal with these perfect pairings:
About This Dish
Portuguese fish stew (Caldeirada de peixe) is a beloved dish from Portuguese cuisine, originating in Portugal. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Portuguese cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 16 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For Caldeirada de peixe, it's best to use a variety of firm white fish such as cod, haddock, or sea bass. Additionally, you can include shellfish like shrimp and clams for added flavor.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
