Caldeirada de Peixe (Portuguese Fish Stew)
A rustic one‑pot fish stew simmered with potatoes, tomatoes, and herbs, perfect for a comforting weeknight dinner or weekend gathering.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the olive oil in a large, shallow pot over medium heat and sweat the onion, garlic and red pepper until softened, about 5 minutes.
-
Step 2 of 5
Add the chopped tomatoes, paprika and saffron, stirring for another minute before pouring in the white wine; let it reduce by half, roughly 3 minutes.
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Step 3 of 5
Stir in the fish stock, bay leaf and bring to a gentle boil; season with salt and pepper, then add the potato slices, cooking for 10 minutes until they begin to soften.
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Step 4 of 5
Nestle the fish pieces, mussels, clams and shrimp into the broth, cover and simmer on low heat for 8–10 minutes until the shellfish open and the fish flakes easily.
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Step 5 of 5
Remove the bay leaf, sprinkle chopped parsley over the stew, drizzle with a little extra olive oil and serve with lemon wedges and crusty bread on the side.
Notes from the kitchen
If fresh fish is unavailable, use frozen fillets thawed and patted dry; add them 5 minutes later to avoid overcooking. Leftovers reheat gently; the stew thickens, so stir in a splash of water if needed.
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