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Portuguese Fish Stew (Caldeirada de Peixe) Recipe

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3.9 from 14 reviews

Portuguese Fish Stew, known as Caldeirada de Peixe, is a comforting and flavorful seafood dish featuring a mix of white fish and shrimp simmered with potatoes, tomatoes, saffron, and aromatic herbs. This hearty stew is perfect for seafood lovers seeking a traditional Portuguese meal packed with vibrant flavors and wholesome ingredients.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, sliced
  • 2 large garlic cloves, chopped
  • ¼ teaspoon red chili flakes
  • 1-2 tablespoons fresh cilantro (coriander) stems, chopped
  • 1 pinch saffron
  • 2 bay leaves

Stew Ingredients

  • 1 can (14 oz / 400 g) cherry tomatoes
  • 12 oz (350 g) potatoes, peeled and cut into 1-inch cubes
  • 3 cups (750 ml) fish stock
  • ½ lb (225 g) large shrimp (or a seafood mix)
  • 1 lb (450 g) white fish (haddock or cod)
  • A handful of fresh cilantro, roughly chopped

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and sliced red bell pepper and sauté for 4-5 minutes until they are slightly softened and fragrant.
  2. Add Garlic and Spices: Stir in the chopped garlic, red chili flakes, and chopped cilantro stems. Continue cooking for another 1-2 minutes to release their flavors into the oil.
  3. Simmer with Stock and Herbs: Pour in one cup of fish stock, add the pinch of saffron and bay leaves. Allow the mixture to bubble gently for 2-3 minutes until the liquid reduces by about half, concentrating the flavors.
  4. Add Tomatoes and Potatoes: Add the canned cherry tomatoes, breaking them down with your spoon. Stir in the diced potatoes and the remaining fish stock to the pot.
  5. Cook the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 15 minutes, allowing the potatoes to cook through and the flavors to meld.
  6. Add Seafood: Nestle the shrimp and white fish pieces on top of the stew, pressing gently so they are covered by the liquid. Replace the lid and simmer for an additional 5-7 minutes, or until the seafood is fully cooked and tender.
  7. Finish and Serve: Adjust seasoning to taste if needed. Sprinkle the stew with freshly chopped cilantro and serve hot alongside rustic bread for a complete meal.

Notes

  • This stew can be made with any white firm fish and either fresh or frozen shrimp.
  • Shrimp and fish should be added towards the end to prevent overcooking and maintain their delicate texture.
  • If fish stock isn’t available, a mild seafood or vegetable broth can be used as a substitute.
  • The stew can be made spicier by increasing the red chili flakes according to preference.
  • Leftovers keep well refrigerated for up to 2 days and reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Portuguese

Find it online: https://iamstarved.com/portuguese-fish-stew-caldeirada-de-peixe-recipe/