Caldeirada de Peixe

Name: Caldeirada de Peixe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Angolan
Ingredients: 800g firm white fish (grouper or snapper), cut into chunks; 3 tbsp palm oil; 3 onions, sliced into rings; 4 tomatoes, sliced; 2 bell peppers, sliced; 3 potatoes, sliced; 4 cloves garlic, minced; 2 bay leaves; 1 tsp paprika; Juice of 1 lemon; Salt and pepper; Fresh cilantro

Caldeirada de Peixe (kahl-day-RAH-dah deh PAY-sheh)

Angolan Fish Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 430 kcal

A hearty coastal stew of firm white fish simmered with tomatoes, onions, bell peppers, and palm oil. Layers of sliced potatoes thicken the broth while absorbing the rich, spiced flavors of the sea.

Nutrition & Info

Protein 35.0g

Carbs 32.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large heavy pot cutting board sharp knife

Presentation Guide

Vessel: deep clay bowl

Garnishes: fresh cilantro, lemon wedges

Accompaniments: funje, white rice

Ingredients

800g firm white fish (grouper or snapper), cut into chunks
3 tbsp palm oil
3 onions, sliced into rings
4 tomatoes, sliced
2 bell peppers, sliced
3 potatoes, sliced
4 cloves garlic, minced
2 bay leaves
1 tsp paprika
Juice of 1 lemon
Salt and pepper
Fresh cilantro

Instructions

1
Season fish chunks with lemon juice, garlic, salt, and paprika. Marinate 20 minutes.
2
In a heavy pot, layer sliced potatoes on the bottom, then onions, then tomatoes and peppers.
3
Place marinated fish on top. Add bay leaves and drizzle palm oil over everything.
4
Add enough water to come halfway up the pot. Cover and simmer 35 minutes without stirring.
5
Remove lid, check fish is flaky and potatoes tender. Adjust seasoning.
6
Serve in deep bowls garnished with cilantro and lemon wedges alongside funje.

💡

Did You Know?

Caldeirada is one of the strongest culinary links between Angola and Portugal, though Angolans transformed it with palm oil and fiercer peppers.

Chef's Notes

Equipment Tips

large heavy pot
cutting board
sharp knife

Garnishing

fresh cilantro, lemon wedges

Accompaniments

funje, white rice

The Story Behind Caldeirada de Peixe

Caldeirada arrived with Portuguese colonizers who adapted their traditional fish stew to Angolan waters teeming with tropical species. Over centuries, Angolan cooks made the dish their own by incorporating palm oil, local peppers, and indigenous cooking techniques. In coastal cities like Luanda and Benguela, each family has its own secret variation, and the dish is central to gatherings where the Atlantic catch is celebrated.

🕐 Traditionally enjoyed lunch, coastal family gatherings 📜 Origins: Portuguese colonial period, 16th century

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