Print

Portuguese Fish Stew (Caldeirada) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

Portuguese Fish Stew, or Caldeirada, is a flavorful and comforting one-pot dish featuring a medley of fresh fish, potatoes, and aromatic herbs simmered together in a savory broth infused with saffron, smoked paprika, and white wine. This classic coastal recipe delivers tender fish and hearty potatoes in a rich, fragrant stew perfect for an easy weeknight dinner.

Ingredients

Base and Aromatics

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 2 tomatoes, diced

Liquids and Seasonings

  • 1/4 cup white wine
  • 4 cups chicken stock (or fish stock, or half clam juice)
  • 2 teaspoons fish sauce (skip if using fish stock or clam juice)
  • Large pinch saffron, crumbled
  • 1/8 teaspoon ground clove (or allspice) - optional
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1-2 tablespoons fresh thyme (lemon thyme is nice)

Main Ingredients

  • 1 lb potatoes, cut into 1-inch cubes (Yukon, baby red or white; peel russets)
  • 1.5 lbs fish fillets (boneless, skinless) such as wild cod, haddock, sea bass, or salmon, cut into 1 1/2-inch pieces (optional: mix or substitute with shellfish like clams, mussels, or shrimp)

Instructions

  1. Sauté Aromatics: In a large dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the diced onion and chopped garlic, stirring continuously until they are softened, fragrant, and golden, about 6 minutes. Then add the diced tomatoes along with their juices and cook until the tomatoes soften, approximately 4 minutes.
  2. Deglaze with Wine: Pour in the white wine and simmer the mixture until most of the liquid has evaporated, around 2-3 minutes, to concentrate the flavors.
  3. Add Broth and Seasonings: Stir in the chicken stock (or fish stock/clam juice), fish sauce if using chicken broth, crumbled saffron, ground clove or allspice (if using), smoked paprika, salt, pepper, bay leaves, and fresh thyme. Add the cubed potatoes and bring the stew to a boil.
  4. Simmer Potatoes: Cover the pot and reduce the heat to low. Let the potatoes simmer until they are fork-tender, about 15 minutes.
  5. Cook the Fish: Add the fish pieces to the stew and bring to a gentle simmer over medium heat. Stir gently just enough to distribute the fish without breaking it apart. Cook until the fish is just cooked through, about 3-4 minutes. Then turn off the heat.
  6. Adjust Seasoning: Taste the broth and adjust the salt as necessary to balance the flavors.
  7. Garnish and Serve: Serve the stew garnished with fresh torn Italian parsley leaves, lemon wedges, and chili flakes alongside crusty bread for dipping.

Notes

  • If you prefer a lower carbohydrate version, substitute the potatoes with cauliflower florets.
  • Using fish stock or clam juice will add a deeper ocean flavor and fish sauce can be omitted accordingly.
  • Ground clove or allspice adds warmth but is optional, so feel free to skip if you prefer a simpler spice profile.
  • Handle the fish gently during cooking to keep the pieces intact.

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