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Portuguese Fish Stew (Caldeirada de Peixe) Recipe

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4.4 from 6 reviews

Portuguese Fish Stew, known as Caldeirada de Peixe, is a comforting and hearty seafood dish made with a variety of fish, shrimp, potatoes, and aromatic vegetables simmered in a flavorful broth infused with saffron, fresh cilantro, and spices. Perfect for seafood lovers, this stew combines tender white fish and succulent shrimp with tender potatoes in a rich, tomato-based broth, delivering a taste of traditional Portuguese coastal cuisine in about 45 minutes.

Ingredients

Stew Base

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, sliced
  • 2 large garlic cloves, chopped
  • 1/4 teaspoon red chili flakes
  • 1-2 tablespoons fresh cilantro (coriander) stems, chopped
  • 1 cup (250 ml) fish stock + 1 tablespoon lemon juice
  • 1 pinch saffron
  • 2 bay leaves
  • 1 can (14 oz / 400 g) cherry tomatoes

Main Ingredients

  • 12 oz (350 g) potatoes, peeled and cut into 1-inch cubes
  • 2 cups (500 ml) fish stock
  • 1/2 lb (225 g) large shrimp (or a seafood mix)
  • 1 lb (450 g) white fish (haddock or cod)

Finishing Touch

  • A handful of fresh cilantro, roughly chopped

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven and sauté the diced onion and sliced red bell pepper for 4-5 minutes over medium heat until slightly softened.
  2. Add Aromatics: Stir in the chopped garlic, red chili flakes, and chopped cilantro stems. Continue cooking for 1-2 minutes to release the flavors.
  3. Simmer with Stock and Spices: Pour in 1 cup of fish stock mixed with lemon juice, add the pinch of saffron and the bay leaves. Allow the mixture to bubble gently for 2-3 minutes until the liquid reduces by about half.
  4. Add Tomatoes and Potatoes: Add the canned cherry tomatoes, crushing them with the spoon to break down. Stir in the cubed potatoes and the remaining 2 cups of fish stock.
  5. Cook Potatoes: Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 15 minutes until the potatoes are tender.
  6. Add Seafood: Gently place the shrimp and white fish on top of the stew, pressing slightly to submerge them in the liquid. Cover and simmer for another 5-7 minutes until the fish and shrimp are cooked through and opaque.
  7. Finish and Serve: Taste and adjust seasoning as needed. Sprinkle with the freshly chopped cilantro and serve hot, ideally accompanied by rustic bread for dipping.

Notes

  • Use firm white fish like cod or haddock for best texture.
  • If fresh fish stock is unavailable, substitute with a good-quality fish or seafood broth.
  • You can add other seafood varieties such as mussels or clams for more complexity.
  • Adjust the chili flakes according to your preferred level of heat.
  • Serve with crusty rustic bread to soak up the flavorful broth.
  • This stew can be prepared a day ahead as flavors develop further when reheated gently.

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