Portuguese
Caldeirada de Peixe
A traditional Portuguese fish stew made in layers, with potatoes, peppers, tomatoes, white wine, and olive oil gently steaming the fish. The pot is shaken rather than stirred so the fish stays whole and the broth turns rich and fragrant.
Watch it madeTeresa Activa · 10:57
Ingredients
- Firm white fish, mixed if possible, such as monkfish, hake, conger, or sea bass, cut into large pieces500g
- Waxy potatoes, peeled and sliced into 1 cm rounds350g
- Ripe tomatoes, sliced2 medium
- Yellow onion, thinly sliced1 large
- Green bell pepper, sliced into strips1 small
- Red bell pepper, sliced into strips1 small
- Garlic cloves, thinly sliced3
- Dry white wine120ml
- Extra-virgin olive oil4 tbsp
- Bay leaf1
- Sweet paprika1 tsp
- Fresh parsley or coriander, chopped3 tbsp
- Coarse sea saltto taste
- Freshly ground black pepperto taste
- Water or fish stock100ml, as needed
Method
- Season the fish pieces with sea salt and black pepper and let them stand for 10 minutes while you prepare the vegetables.
- Choose a wide, heavy pot with a tight-fitting lid and drizzle half of the olive oil over the bottom.
- Layer in half of the onion, garlic, tomatoes, peppers, and potatoes, then sprinkle with a little paprika, parsley or coriander, and salt.
- Place the fish pieces on top in a single layer as much as possible, then cover with the remaining onion, garlic, tomatoes, peppers, and potatoes.
- Add the bay leaf, the remaining paprika, parsley or coriander, and olive oil.
- Pour in the white wine and enough water or fish stock to come about one-third of the way up the ingredients; do not submerge them.
- Cover the pot and bring to a gentle simmer over medium heat.
- Reduce the heat to low and cook for 20 to 25 minutes, shaking the pot gently by the handles once or twice instead of stirring.
- Check that the potatoes are tender and the fish flakes easily; simmer uncovered for a few minutes if the broth needs to concentrate.
- Taste the broth and adjust the salt, then serve hot in shallow bowls with the potatoes, fish, vegetables, and plenty of broth.
Common questions
What fish can I substitute if I can't find monkfish, hake, or conger?
Use any firm white fish that holds together in stew: cod, haddock, pollock, halibut, sea bream, or striped bass. Avoid delicate fish like sole or tilapia, which can break apart and turn the broth cloudy.
How long should Caldeirada de Peixe cook so the fish stays tender?
Simmer gently for 20 to 25 minutes, just until the potatoes are tender and the fish flakes easily. If the chunks are very thick, add a few minutes; if the fish is delicate, start checking at 18 minutes.
What are the most common mistakes when making caldeirada?
The biggest mistakes are boiling hard, stirring aggressively, and adding too much liquid. Keep it at a gentle simmer, shake the pot instead of stirring, and only add enough wine and stock to come one-third up the ingredients.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in a covered container for up to 2 days. Reheat very gently on low heat or in a covered oven dish so the fish doesn't fall apart. Add a splash of water or stock if it looks dry.
What should I serve with Caldeirada de Peixe?
Serve it hot in shallow bowls with crusty bread to soak up the broth. A simple green salad or boiled rice works well too. Finish with extra chopped parsley or coriander and a drizzle of good olive oil.