Caldeirada (Fish Stew) Recipe

Name: Caldeirada (Fish Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. extra virgin extra virgin olive oil; 2 x sliced onion; 5 clv garlic, chopped; 1 x sweet green pepper, minced; 1 x warm finger pepper, sliced; 1/2 tsp salt; 1 pch nutmeg; 1 pch pepper; 1 lb turbot, or possibly, halibut, fillets; 1 lb monkfish, fillets; 1 1/2 lb potato, (about 3), peeled, and, thinly, sliced; 1 1/2 lb tomato, sliced; 2 lb littleneck clam, scrubbed; 1/3 c. minced fresh Italian parsley; 1 c. dry white wine; 2 x bay leaf

Servings: persons

1 c. extra virgin extra virgin olive oil
2 x sliced onion
5 clv garlic, chopped
1 x sweet green pepper, minced
1 x warm finger pepper, sliced
1/2 tsp salt
1 pch nutmeg
1 pch pepper
1 lb turbot, or possibly, halibut, fillets
1 lb monkfish, fillets
1 1/2 lb potato, (about 3), peeled, and, thinly, sliced
1 1/2 lb tomato, sliced
2 lb littleneck clam, scrubbed
1/3 c. minced fresh Italian parsley
1 c. dry white wine
2 x bay leaf

1
In large pot, heat 2 Tbsp.
2
(25 mL) of the oil over medium heat.
3
Add in onions, garlic, green and warm peppers, salt, nutmeg and pepper; cook, stirring, for about 8 min or possibly till onions start to brown.
4
Meanwhile, cut turbot and monkfish fillets into 2-inch (5 cm) chunks; set aside.
5
Layer half each of the potatoes and tomatoes over onion mix.
6
Top with fish and clams.
7
Layer with remaining potatoes and tomatoes.
8
Sprinkle with 1/4 c. (50 mL) of the parsley.
9
Pour in remaining extra virgin olive oil, wine and bay leaves.
10
Cover and simmer for 20 min.
11
Using spatula, gently push mix down into liquid, adjusting heat as necessary to maintain simmer.
12
Cook, covered, till potatoes are tender, about 20 min.
13
Throw away bay leaves and any clams which don't open.
14
Sprinkle with remaining parsley.

929

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

Saved locally in your browser — visible only to you.

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 c. extra virgin extra virgin olive oil, 2 x sliced onion, 5 clv garlic, chopped, 1 x sweet green pepper, minced, and more.

Yes, Caldeirada (Fish Stew) Recipe 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!