How to Make Authentic Portuguese Caldeirada (Mixed Fish Stew)

Simple Summary

Caldeirada is a hearty Portuguese fish stew that combines a variety of fresh seafood with aromatic vegetables and herbs, creating a flavorful and comforting one-pot meal perfect for seafood lovers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) firm white fish (such as cod or haddock), cut into chunks
• 1/2 lb (225g) monkfish, cut into chunks
• 1/2 lb (225g) large shrimp, peeled and deveined
• 1/2 lb (225g) mussels, cleaned and debearded
• 4 medium potatoes, peeled and sliced
• 2 large onions, thinly sliced
• 4 ripe tomatoes, chopped
• 2 bell peppers (1 red, 1 green), sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 cup dry white wine
• 2 cups fish stock
• 2 bay leaves
• 1 tsp paprika
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes.

2. Add the minced garlic and sliced bell peppers. Cook for another 3 minutes until fragrant.

3. Stir in the chopped tomatoes, paprika, and bay leaves. Cook for 5 minutes until the tomatoes start to break down.

4. Pour in the white wine and fish stock. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.

5. Add the sliced potatoes to the pot and simmer for 10 minutes until they start to soften.

6. Layer the fish chunks on top of the vegetables, starting with the firmest fish (monkfish) at the bottom. Do not stir.

7. Add the shrimp and mussels on top. Cover the pot and simmer for 10-12 minutes, or until the fish is cooked through and the mussels have opened.

8. Remove from heat and discard any unopened mussels and the bay leaves.

9. Gently stir in the chopped parsley and cilantro. Season with salt and pepper to taste.

10. Let the stew rest for 5 minutes before serving to allow the flavors to settle.

11. Serve hot in bowls, garnished with lemon wedges.

Chef's Notes

• For the best flavor, use a variety of fresh, firm-fleshed fish available in your area.
• If you can't find monkfish, substitute with another firm white fish like halibut or sea bass.
• To ensure even cooking, cut all fish pieces to a similar size, about 2 inches.
• For a richer stew, add a splash of cream or a dollop of aioli before serving.
• Leftover Caldeirada can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to preserve the texture of the seafood.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 40g
• Healthy Fats: 15g
• Carbohydrates: 30g
• Rich in Omega-3 fatty acids, Vitamin B12, Selenium, and Iodine

Serving Suggestions

• Serve this Caldeirada with crusty Portuguese bread or a rustic sourdough to soak up the flavorful broth.
• A crisp, chilled Vinho Verde (Portuguese white wine) pairs perfectly with this dish.
• For a complete meal, start with a simple green salad dressed with olive oil and lemon juice.
• Garnish each bowl with a sprinkle of fresh parsley and a drizzle of good quality olive oil for an authentic touch.
• This stew is ideal for casual dinner parties or cozy family meals, especially on cooler evenings.