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: 1/4 cup olive oil; 1 large onion, chopped; 2 leeks, washed and coarsely chopped; 1 fennel bulb, white parts only coarsely chopped; 5 garlic cloves, minced; 1 cup diced tomato; 1 red bell pepper, cored seeded diced; 1 bay leaf; 1 orange, zest of; 1 quart fish stock or 1 quart water; 1 (8 ounce) bottle clam juice (add only if using water and not fish stock); 2 cups dry white wine; 1/2 teaspoon red pepper flakes; 1 tablespoon salt; fresh ground black pepper, to taste; 3 lbs cod fish fillets or 3 lbs boneless white fish, and shellfish

Servings: persons

1/4 cup olive oil
1 large onion, chopped
2 leeks, washed and coarsely chopped
1 fennel bulb, white parts only coarsely chopped
5 garlic cloves, minced
1 cup diced tomato
1 red bell pepper, cored seeded diced
1 bay leaf
1 orange, zest of
1 quart fish stock or 1 quart water
1 (8 ounce) bottle clam juice (add only if using water and not fish stock)
2 cups dry white wine
1/2 teaspoon red pepper flakes
1 tablespoon salt
fresh ground black pepper, to taste
3 lbs cod fish fillets or 3 lbs boneless white fish, and shellfish

1
Heat the oil in a large stockpot or dutch oven, add the onions and leeks and saute until softened. Add the fennel and garlic and saute until aromatic.
2
Add all of the remaining ingredients except the fish and/or shellfish and bring to a boil. Cover, lower heat and simmer for 20 minutes.
3
While the stock is simmering, cut the fish into bite-sized portions. Bring the stock back to a rapid boil, add the fish and cook for 1 minute.
4
Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pot occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as the shrimp lose their gray translucency. Any longer than this and they become tough and overcooked. Depending on your pot and burner, this will probably be about 2-3 minutes.
5
Serve hot with wedges of Broa either on the side or in the dish with the soup ladled over.

361

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large onion, chopped, 2 leeks, washed and coarsely chopped, 1 fennel bulb, white parts only coarsely chopped, 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