Portuguese · Seafood
Portuguese fish stew (Caldeirada de peixe)
A traditional Portuguese seafood stew featuring mixed fish, shellfish, and squid in a saffron-scented tomato broth with potatoes and peppers. This coastal dish celebrates the bounty of the sea with layers of flavor from wine, herbs, and aromatic vegetables.
The Method
Instructions
Alright, let's get started by heating a good drizzle of oil in a large, deep sided frying pan. Use a medium heat and toss in the chopped onion and red pepper. You want to gently soften them up without letting them brown, so keep an eye on the color and stir now and then. This slow cooking will help release their sweet flavors and build a lovely base for the stew.
While that's cooking, finely chop the coriander stalks (and keep those bright green leaves aside for later to sprinkle on top). Add those coriander stalks to the pan along with the chopped garlic and the red chilli. Now fry everything together for a few more minutes until the garlic is fragrant and the chilli starts to release a bit of heat into the mix. This little step adds such a warm aroma, so take a moment to breathe it in!
Next, pour in the dry white wine, sprinkle in the saffron, and toss in the bay leaf. Let this simmer gently until the liquid reduces by about half. This reduction really concentrates the flavors and gives your stew a beautiful golden color thanks to the saffron. It usually takes a few minutes, so stir occasionally and watch that magical transformation happen.
Now it's time to add the potatoes, plum tomatoes, and about 300ml of water. Turn up the heat a bit to bring everything to a gentle boil. Once boiling, use the back of a spoon to break up those tomatoes against the side of the pan. This releases their juices and helps create a rich, chunky sauce. Let it simmer away for 20 to 25 minutes, or until the potatoes are just tender when you poke them with a fork, and the tomatoes have softened into a lovely saucy texture. This slow simmering really lets the flavors meld together beautifully.
Go ahead and season the sauce well with salt and pepper, tasting as you go because this part is key to balancing all those flavors. Next, gently nestle the cod pieces into the sauce, making sure they're submerged a bit to soak up all that delicious goodness. Then arrange the squid, tiger prawns, clams, and mussels on top, spreading them out so they can cook evenly.
Pop the lid on, lower the heat to medium low, and cook for about 6 to 8 minutes. You'll know it's ready when the clam and mussel shells have opened up, the prawns turn that lovely pink color and curl up, and the fish flakes easily when poked with a fork. This short cooking time keeps everything tender and juicy, so you don't want to overdo it.
While the stew finishes cooking, toast some slices of baguette until they're crisp and golden. Grab a halved garlic clove and rub it lightly over the warm toast , this adds a subtle garlicky note without overpowering the bread. Drizzle a little olive oil over the top for extra richness.
To serve, scatter the chopped coriander leaves over the stew for a fresh, herbal lift. Bring everything to the table with those garlicky toasts on the side, perfect for dunking into the flavorful broth. Trust me, this combination is pure comfort in a bowl, and the toasts add that lovely crunch that makes every bite so satisfying.
While that's cooking, finely chop the coriander stalks (and keep those bright green leaves aside for later to sprinkle on top). Add those coriander stalks to the pan along with the chopped garlic and the red chilli. Now fry everything together for a few more minutes until the garlic is fragrant and the chilli starts to release a bit of heat into the mix. This little step adds such a warm aroma, so take a moment to breathe it in!
Next, pour in the dry white wine, sprinkle in the saffron, and toss in the bay leaf. Let this simmer gently until the liquid reduces by about half. This reduction really concentrates the flavors and gives your stew a beautiful golden color thanks to the saffron. It usually takes a few minutes, so stir occasionally and watch that magical transformation happen.
Now it's time to add the potatoes, plum tomatoes, and about 300ml of water. Turn up the heat a bit to bring everything to a gentle boil. Once boiling, use the back of a spoon to break up those tomatoes against the side of the pan. This releases their juices and helps create a rich, chunky sauce. Let it simmer away for 20 to 25 minutes, or until the potatoes are just tender when you poke them with a fork, and the tomatoes have softened into a lovely saucy texture. This slow simmering really lets the flavors meld together beautifully.
Go ahead and season the sauce well with salt and pepper, tasting as you go because this part is key to balancing all those flavors. Next, gently nestle the cod pieces into the sauce, making sure they're submerged a bit to soak up all that delicious goodness. Then arrange the squid, tiger prawns, clams, and mussels on top, spreading them out so they can cook evenly.
Pop the lid on, lower the heat to medium low, and cook for about 6 to 8 minutes. You'll know it's ready when the clam and mussel shells have opened up, the prawns turn that lovely pink color and curl up, and the fish flakes easily when poked with a fork. This short cooking time keeps everything tender and juicy, so you don't want to overdo it.
While the stew finishes cooking, toast some slices of baguette until they're crisp and golden. Grab a halved garlic clove and rub it lightly over the warm toast , this adds a subtle garlicky note without overpowering the bread. Drizzle a little olive oil over the top for extra richness.
To serve, scatter the chopped coriander leaves over the stew for a fresh, herbal lift. Bring everything to the table with those garlicky toasts on the side, perfect for dunking into the flavorful broth. Trust me, this combination is pure comfort in a bowl, and the toasts add that lovely crunch that makes every bite so satisfying.
Pairs Well With
