A rich stew of several kinds of fish and shellfish, stewed layer by layer with potato, pepper, tomato and onion in white wine. The Portuguese fishermen’s stew, from Peniche to the Algarve, with as many variations as there are fishing villages.
Caldeirada de peixe
Caldeirada de peixe
Method
01
Make the base
Heat the olive oil in a wide, shallow pan or casserole. Sweat the onion, garlic and peppers for approx. 8 minutes until soft.
02
Add the tomato
Add the tomatoes and tomato purée and leave to stew for 5 minutes.
03
Build the layers
Arrange the potato slices as the first layer over the vegetables. Lay the pieces of white fish on top, then the prawns and mussels.
04
Add the liquid
Pour the white wine and fish stock over the top and add the bay leaf. Bring to the boil.
05
Stew
Turn the heat low, cover and leave to stew gently for 20–25 minutes without stirring (shake the pan carefully now and then), until the potato and fish are cooked and the mussels have opened.
06
Finish
Carefully stir in the coriander or parsley. Season with salt and pepper.
07
Serve
Serve immediately in the pan or in deep bowls, with fresh bread.
Tips & notes
Don't stir a caldeirada, just gently shake the pan; stirring breaks the fish fillets and the potato apart. Use at least three different kinds of fish and shellfish for the layered flavour that characterises this dish; a single type of fish does the dish an injustice. Best fresh; keep leftovers in the fridge for a maximum of 1 day and reheat them until piping hot.
Variations
- Add a splash of piri-piri sauce for a spicier caldeirada.
- Make a 'caldeirada à fragateira' with only shellfish, without fish.
Contains:
Fish
Crustaceans
Molluscs
Sulphites
| Calories | 445 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 36 g |
| Fat | 12 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
