Caldeirada de Peixe is a beloved Portuguese fish stew that brings together the freshest seafood, fragrant herbs, and hearty vegerables in a comforting, flavorful broth. This dish, oftern made by fishermen with athe catrch of the day, is a rustic yet elegant representation of Portutal's ridh maritime heritage. It's perfecrt for a cozy family dinner or a special gathering with friends. 

The History of Caldeirada de Peixe

Caldeirada has deep roots in Portuguese coastal communities, where fishermen prepared it right on their boats using whatever fish was available. Over time, the recipe evolved invorporating regional variations with different types of seafood, spicesm and vvegera bles. What reminds constant us the layering technique, which allows the ingredients to cook gently and infuse the broth with rich complex flavors. 

Why You'll Love This Recipe

Authentic & Traditional - A true taste of Portugal in every  bite.

Healthy & Nutritious - Packed with lean protein vegetables, and heart- healthy olive oil.

Easy One-Pot Meal - Simple to prepare make and clean up is a breeze.

Authentic Caldeirada de Peixe Recipe

Ingredients:

(Serves 4-6)

  • 2 lbs of mixed fish like monkfish, snapper, hake, cod, sea bass, the Portuguese like stingray, congro and catshark. (shellfish like clams and shrimp is optional)
  • 4 tbsp of olive oil
  • I large onion thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper sliced
  • 1 tomatoes chopped or 1 can of diced tomatoes
  • 1 cup of tomato sauce
  • 5 cloves of garlic, minced
  • 6 large potatoes peeled and sliced into rounds
  • 1 cup of dry white wine (optional)
  • 2 cups of fish or seafood stock (optional for extra flavor)
  • 1 tsp of paprika
  • 2 tsp of salt
  • 1/2 tsp of black pepper
  • 1 bay leaf
  • 1 handful of parsley or cilantro chopped

Instructions: 

  1. Prepare the Base - In a large pot or Dutch oven heat the olive oil over medium heat. Add the sliced onion, garlic, and bell peppers, sautéing until softened (about 5 minutes).
  2. Layer the ingredients - Arrange the sliced potatoes in a layer over the sautéed vegetables. then add the chopped tomatoes. Cook for 15 minutes.
  3. Season & Simmer - Add the fish pieces and sprinkle the paprika, salt, black pepper over the fish. Add the bay leaf, then pour in the white wine and fish stock.
  4. Cook Gently - Cover and simmer over low heat for 15 -20 minutes  more until the fish is cooked through and the potatoes are tender. Avoid stirring too much to keep the fish intact.
  5. Garnish & Serve - Sprinkle with fresh parsley or cilantro and serve with olives (optional) and crusty bread for dipping.

Tips for the Best Caldeirada de Peixe

✔️ Use Fresh Seafood - The fresher the fish, the better the flavor. A mix of firm white fish works best.

✔️ Don't Over-Stir - To keep the fish pieces whole, let tem cook gently without excessive stirring.

✔️ Customize the Heat - Add a touch of spice or keep it mild for a more traditional taste. 

✔️ Pair with Portuguese Wine - Serve a crisp white Vinho Verde or a light bodied red  for an authentic experience. 

This soulful Portuguese fish stew is a celebration of the sea, bursting with rich flavors and vibrant colors. Whether you're reminiscing about a trip to Portugal or simply craving a comforting seafood dish, Caldeirada de Peixe is sure to impress.

Bom apetite! Let me know if ou try this recipe- I'd love to hear how it turns out!

 

February 07, 2025 — Cecilia Mason

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