Portuguese Fish Stew (Caldeirada De Peixe) Recipe

Name: Portuguese Fish Stew (Caldeirada De Peixe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 onion large, chopped; 2 leeks washed to remove interior soil and coarsely chopped; 1 bulb fennel white parts only, coarsely chopped; 5 garlic cloves finely chopped; 1 cup diced tomatoes canned or fresh; 1 red bell pepper cored, seeded, and diced; 1 bay leaf; 1 zest of orange; 1 cup fish stock; 8 ounces clam; 2 cups dry white wine; 1/4 teaspoon hot red pepper flakes Scant; 1 tablespoon salt; freshly ground pepper to taste; 3 pounds fish mixed white, non-oily boneless, and shellfish, or just fish

Servings: persons

1/4 cup olive oil
1 onion large, chopped
2 leeks washed to remove interior soil and coarsely chopped
1 bulb fennel white parts only, coarsely chopped
5 garlic cloves finely chopped
1 cup diced tomatoes canned or fresh
1 red bell pepper cored, seeded, and diced
1 bay leaf
1 zest of orange
1 cup fish stock
8 ounces clam
2 cups dry white wine
1/4 teaspoon hot red pepper flakes Scant
1 tablespoon salt
freshly ground pepper to taste
3 pounds fish mixed white, non-oily boneless, and shellfish, or just fish

1
Heat the oil in a large stockpot, add the onions and leeks, and saute in olive oil until softened. Add the fennel and garlic and saute until aromatic.
2
Add all the remaining ingredients except the fish and 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-size 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 pan occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as all the shrimp lose their gray translucency; any longer and they quickly become tough and overcooked. depending on your pot and burner, this will probably be about 2 to 3 minutes.
5
Serve hot with wedges of Broa (Portuguese Corn Bread).

3812

kcal

Calories

405

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: 1/4 cup olive oil, 1 onion large, chopped, 2 leeks washed to remove interior soil and coarsely chopped, 1 bulb fennel white parts only, coarsely chopped, and more.

Yes, Portuguese Fish Stew (Caldeirada De Peixe) 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!

Portuguese Fish Stew (Caldeirada De Peixe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions