Caldeirada De Peixe (Portuguese Fish Stew) Recipe

Name: Caldeirada De Peixe (Portuguese Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 onions, cut in half then sliced thin; 2 red peppers, sliced thin; 3 garlic cloves, minced; 10 ounces potatoes, peeled and sliced in 1/2 inch slices; 4 tomatoes, coarsely chopped; 1 1/2 cups dry white wine; 4 cups vegetable broth (optional); 2 bay leaves; 4 black peppercorns; 1 pinch saffron; 1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish); 1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish); 16 large shrimp, peeled tails intact; 16 mussels; 16 clams; fresh cilantro (to garnish); Garlic Toast; 1 garlic clove, peeled and halved; 1 baguette, sliced on the diagonal and toasted

Servings: persons

2 tablespoons olive oil
3 onions, cut in half then sliced thin
2 red peppers, sliced thin
3 garlic cloves, minced
10 ounces potatoes, peeled and sliced in 1/2 inch slices
4 tomatoes, coarsely chopped
1 1/2 cups dry white wine
4 cups vegetable broth (optional)
2 bay leaves
4 black peppercorns
1 pinch saffron
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
16 large shrimp, peeled tails intact
16 mussels
16 clams
fresh cilantro (to garnish)
Garlic Toast
1 garlic clove, peeled and halved
1 baguette, sliced on the diagonal and toasted

1
In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
2
Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
3
Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
4
Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
5
Ladle stew into serving bowl and garnish with cilantro.
6
Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

775

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 onions, cut in half then sliced thin, 2 red peppers, sliced thin, 3 garlic cloves, minced, and more.

Yes, Caldeirada De Peixe (Portuguese Fish Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caldeirada De Peixe (Portuguese Fish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions