Caldeirada de Peixe

Name: Caldeirada de Peixe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mozambican
Ingredients: 600g firm white fish fillets, cubed; 3 potatoes, peeled and sliced; 2 tomatoes, chopped; 1 onion, sliced; 1 green pepper, sliced; 200ml coconut milk; 2 cloves garlic, minced; 1 lime, juiced; 2 tbsp olive oil; 1 bay leaf; Salt and piri-piri to taste; Fresh parsley

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

Mozambican Fish Stew

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 366 kcal

A hearty fisherman's stew of fresh fish, potatoes, tomatoes, and peppers simmered in a broth flavored with coconut and lime.

Nutrition & Info

Protein 32.0g

Carbs 28.0g

Fat 14.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ coconut

Equipment Needed

large heavy pot sharp knife cutting board

Presentation Guide

Vessel: deep clay pot

Garnishes: fresh parsley, lemon slices

Accompaniments: crusty bread, white rice

Ingredients

600g firm white fish fillets, cubed
3 potatoes, peeled and sliced
2 tomatoes, chopped
1 onion, sliced
1 green pepper, sliced
200ml coconut milk
2 cloves garlic, minced
1 lime, juiced
2 tbsp olive oil
1 bay leaf
Salt and piri-piri to taste
Fresh parsley

Instructions

1
Layer potato slices in the bottom of a heavy pot, drizzle with olive oil, and season with salt and pepper.
2
Add a layer of sliced onions and green peppers on top of the potatoes, spreading them evenly across.
3
Place fish cubes on top, scatter chopped tomatoes and garlic over, and tuck in the bay leaf.
4
Pour coconut milk and lime juice over everything, cover tightly, and cook on low for thirty minutes.
5
Do not stir; instead gently shake the pot occasionally so the layers remain intact as they cook together.
6
Serve directly from the pot, spooning out the layers carefully to show the beautiful strata of fish and vegetables.

💡

Did You Know?

Fishermen along the Mozambican coast traditionally make this stew with whatever the day's catch brings in.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife
cutting board

Garnishing

fresh parsley, lemon slices

Accompaniments

crusty bread, white rice

The Story Behind Caldeirada de Peixe

Caldeirada de peixe traces its roots to Portuguese fishing communities but was transformed by Mozambican cooks who added coconut milk and piri-piri. The layering technique, where ingredients cook together without stirring, is a hallmark of Portuguese-influenced stews adapted to tropical ingredients. Each coastal town claims its version is the best, creating a delicious rivalry that spans the entire Mozambican coastline.

🕐 Traditionally enjoyed lunch along the coast 📜 Origins: Portuguese colonial adaptation

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