Caldeirada

Caldeirada (Portuguese Fish Stew)

A rustic Portuguese fisherman's stew from the coastal regions, layering firm white fish, shellfish, potatoes, tomatoes, and peppers into a single pot and simmering gently so the flavours marry without the fish breaking apart. Serve with crusty bread to mop up the saffron-tinted broth.

Prep

25 min

Cook

45 min

Total

70 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •60 ml (¼ cup) olive oil, good Portuguese extra-virgin if possible
• •2 whole (2 medium) onions, sliced into thin half-moons
• •4 cloves garlic, thinly sliced
• •1 whole (1 large) green bell pepper, cored and sliced into strips
• •1 whole (1 medium) red bell pepper, cored and sliced into strips
• •2 whole (2 medium) ripe tomatoes, peeled, seeded and chopped, or 200 g canned crushed tomatoes
• •1 tbsp tomato paste
• •1 whole (1 large) bay leaf
• •1 pinch saffron threads, steeped in 2 tbsp warm water
• •1 tsp sweet paprika, pimentão doce
• •1 tsp sea salt, plus more to taste
• •0.5 tsp (½ tsp) freshly ground black pepper
• •800 g (1 lb 12 oz) waxy potatoes, such as Yukon Gold or baby potatoes; peeled and sliced 5 mm thick
• •120 ml (½ cup) dry white wine, or fish stock
• •500 g (1 lb 2 oz) mixed firm white fish, monkfish, cod, hake or sea bass; cut into 4 cm chunks
• •300 g (10½ oz) shellfish, cleaned squid tubes (sliced into rings) and/or whole small clams/mussels, scrubbed
• •2 tbsp chopped flat-leaf parsley, for serving
• •4 slices crusty Portuguese bread, to serve

Steps

1. 1 Heat the olive oil in a wide, heavy pot (a Portuguese cataplana is traditional; a Dutch oven works) over medium heat. Add the onions and a pinch of salt and cook gently for 6–8 minutes until soft and translucent, without browning.
2. 2 Add the garlic, green and red pepper strips and cook for another 4–5 minutes until the peppers begin to soften.
3. 3 Stir in the chopped tomatoes, tomato paste, bay leaf, paprika, saffron with its soaking water, salt and pepper. Cook for 5 minutes, pressing the tomatoes with the back of a spoon, until the mixture thickens into a thick sauce.
4. 4 Layer the sliced potatoes evenly over the sauce. Pour in the wine (or stock) and bring to a gentle simmer. Cover and cook for 12–15 minutes, until the potatoes are nearly tender when pierced with a knife.
5. 5 Arrange the fish chunks and shellfish on top of the potatoes in a single layer — do not stir. The sauce and potato juices will gently steam the seafood. Cover and simmer very gently for 8–10 minutes.
6. 6 Test the fish: it should be opaque all the way through and flake easily, reaching an internal temperature of 63 °C / 145 °F on an instant-read thermometer. Clams and mussels should have opened fully — discard any that remain shut.
7. 7 Rest the pot off the heat, covered, for 5 minutes so the juices settle and the fish firms up slightly (this prevents it from breaking apart when serving).
8. 8 Sprinkle generously with chopped parsley and serve directly from the pot at the table, with thick slices of bread to soak up the broth.