Caldeirada de Peixe is a traditional Portuguese fish stew that combines mixed fish with potatoes, peppers, onions, and tomatoes. There are dozens of variations of this classic dish, some featuring bacalhau, shrimp, cuttlefish, and even chouriço. My favourite recipe, and perhaps the simplest, calls for white fish simmered with thinly sliced Mediterranean veggies, olive oil, and white wine. It’s absolutely delicious and quite simple to prepare. Keep on reading to learn how to make authentic Caldeirada de Peixe.
Authentic Portuguese Caldeirada de Peixe
While there are some fancy takes on this fish stew out there, Caldeirada is essentially a simple dish. It’s said the dish was invented by fishermen while out at sea, making use of the day’s catch and a few simple ingredients. To this day Caldeirada remains a very flexible dish. You will find recipes with not only fish but also shellfish such as shrimp and clams, and even versions using a single type of fish, such as Saltcod Caldeirada and Cuttlefish Caldeirada. Not to mention countless regional variations too.
The Secret to a Perfect Caldeirada
No matter what recipe you follow, the secret to a good caldeirada is choosing good quality ingredients. It starts with the fish, you want bone-in, skin-on fish as they add more flavour to the stew and also help hold the fish together. The same applies to the olive oil, choose a high-quality Portuguese extra virgin olive oil. For the white wine, lose the box of cooking wine and pick a white wine you would drink. Vinho Verde is a great option!
The Traditional Method
The traditional way of preparing Caldeirada is to layer the fish with slices of potatoes, peppers, tomatoes, and onions, drizzling each layer with a little olive oil. You then add in your herbs and chopped garlic, and a good glug of white wine, cover with the lid and let it simmer until the potatoes are tender. Traditionally the veggies go in raw, and you should avoid stirring with a spoon, instead you can gently shake the pot to prevent the stew from sticking to the bottom. You can also add a splash of water, but you will see it’s not necessary as the veggies and the fish will release plenty of liquid creating a delicious fish broth.
What Fish Should You Use
Caldeirada de Peixe can be prepared with a single fish, but for a dish with more complex textures and flavours I suggest using two to three different types of white fish. If you are in Portugal, you can ask the fishmonger for fish for caldeirada, and they will cut it into thick slices with bone and skin (postas de peixe). Here’s some of the most common fish used in Caldeirada de Peixe and their translation in Portuguese.
- Monkfish – Tamboril
- Conger – Safio
- Scorpionfish – Rascasso
- Meagre – Corvina
- Skate – Raia
- Grouper – Garoupa
- Catshark – Pata Roxa
About my Caldeirada de Peixe Recipe
For this recipe I’m using a mix of grouper, conger, and monkfish. Feel free to use any fish you have at hand. That said, avoid fish that’s too delicate as it may fall apart in your stew. If you want to include oily fish, such as sardines and mackerel, do so sparingly as they can overpower the stew. The remaining ingredients are potatoes, red and yellow peppers, onions, tomatoes, garlic, bay leaves, extra virgin olive oil, white wine, fresh coriander, and of course, salt and pepper.
How I Make my Caldeirada de Peixe
I start by seasoning the pieces of fish with salt and black pepper. This step is really important, we don’t want bland fish! While the fish absorbs the seasonings, I peel and slice the potatoes to about 1cm thick. I then repeat the process with the onions, tomatoes, and peppers, they can be sliced thinner than the potatoes.
The next step is to add a drizzle of olive oil and create layers of the vegetables, first the potatoes, then the tomatoes, peppers, and the onions, adding more olive oil as you go. Once you run out of slices, you add in the white wine, chopped garlic, coriander stems, a bay leaf, a couple tablespoons of tomato concentrate and the white wine. I then cover with the lid and let it steam for about 20 minutes, shaking the pan now and then. Then it’s time to add the fish on top, and cook for another 20 minutes, again, giving the pan a little shake to prevent the potatoes from burning.
Cooking the Vegetables Separately vs Cooking Everything Together
Some people argue that the fish should be layered with the veggie, but I prefer precooking the veggie first since the potatoes and the fish have different cooking times. Different fish also take different times to cook, so if you want to be really technical about your caldeirada you can introduce the fish in the pan at different times.
It may feel like there isn’t enough liquid for the fish to stew, but trust me, as long as you cook on low heat, the veggie and the fish will release plenty of liquid. You can always add another splash of white wine or a (tiny) splash of water. With the fish cooked, season with more salt and black pepper, garnish with lots of fresh cilantro, and enjoy with a slice of fresh bread and a glass of vinho branco!
How to Make Caldeirada – Traditional Portuguese Fish Stew
Caldeirada de Peixe – Traditional Portuguese Fish Stew
6
servings20
minutes40
minutes565
kcalCaldeirada de Peixe is a traditional Portuguese fish stew that combines mixed fish with potatoes, peppers, onions, and tomatoes.
Ingredients
1.8 kg Bone-in White Fish Pieces
3 tbsp Extra Virgin Olive Oil
1 Small Red Pepper
1 Small Yellow Pepper
3 Large Potatoes
3 Medium Ripe Tomatoes
2 Medium Onions
5 Garlic Cloves
1 Bay Leaf
3 tbsp Tomato Concentrate
3/4 cup White wine
1/2 cup Fresh Cilantro
Salt
Black Pepper
Directions
- Start by seasoning the fish generously with salt and pepper. Set aside while you prep the remaining ingredients.
- Peel and slice the potatoes to about 1cm thick. Slice the peppers, tomatoes, and onions too. They can be sliced a little thinner.
- Peel and roughly chop the garlic.
- Separate fresh cilantro stems from the leaves. Roughly chop the stems, set aside.
- Place a large pot with a heavy bottom on the stove. Add 1tbsp of olive oil. Create layers of potatoes, tomatoes, peppers, and onions. Add the remaining olive oil ib between layers.
- Once you run out of sliced vegetables, add in the chopped garlic and cilantro stems, the bay leaf, the tomato concentrate, and the white wine. Season with salt and black pepper to taste.
- Cover with the lid, turn on the stove on low heat. Cook for about 20 minutes, shaking the pot now and then. Add another splash of wine if needed.
- Layer in the fish, cover back with the lid, cook for another 20 minutes. Adjust seasoning to taste.
- Garnish with freshly chopped cilantro, serve with bread or steamed rice. Enjoy!
Tips
- Season the fish with salt and pepper beforehand for maximum flavour.
- It may feel like the stew is too dry, but trust the process, as the veggies and fish will release plenty of liquid. Feel free to add more wine or a splash of water if you want a runnier stew.
- You can replace tomato concentrate for passata.
- If using clams or shrimp, add them at the very end so they don’t overcook.
- Fish take much less longer than we think to cook, avoid overcooking it as there’s nothing worse than dry fish.
Have you tried this recipe? Let me know in the comments! I would love to hear from you!