Caldeirada de Peixe
This hearty Portuguese fish stew features a vibrant mix of fish and shellfish simmered with potatoes, bell peppers, and tomatoes. It's a comforting one-pot meal, perfect for a family dinner.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 413 kcal
Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gwhite fish fillet, cut into large chunks
- 200 gshrimp, peeled and deveined
- 250 gmussel, scrubbed and debearded
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 pcsred bell pepper, sliced
- 1 pcsgreen bell pepper, sliced
- 400 gripe tomato, diced
- 500 gpotato, peeled and sliced 1/2 inch (1.3 cm) thick
- 0.5 cupdry white wine
- 2 cupfish broth
- 1 pcsbay leaf
- 0.25 cupfresh parsley, chopped
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
- 2
Add the yellow onion and cook until softened, about 5 minutes.
About 5 min
- 3
Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.
About 5 min
- 4
Add the ripe tomatoes, potatoes, dry white wine, fish broth, bay leaf, salt, and black pepper to the pot.
About 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Ensure potatoes are fully cooked before adding fish.
- 6
Gently add the white fish fillet chunks, shrimp, and mussels to the pot.
About 1 min
- 7
Cover and cook for another 5-8 minutes, or until the fish is cooked through, the shrimp are pink, and the mussels have opened.
About 8 min
Cook’s note: Discard any mussels that do not open.
- 8
Remove the bay leaf and stir in the fresh parsley.
About 1 min
- 9
Serve hot, directly from the pot.
Cook’s note: Enjoy with crusty bread for dipping.
Per serving
Nutrition
- Calories
- 412.5kcal
- Protein
- 38.9g
- Carbs
- 39.9g
- Fat
- 9.6g
- Fibre
- 6.5g
- Sugar
- 9.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover caldeirada in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth if needed.
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