Caldeirada de Peixe

Name: Caldeirada de Peixe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 800g mixed firm fish (monkfish, sea bass, hake), cut into chunks; 500g potatoes, peeled and sliced; 3 onions, sliced; 3 ripe tomatoes, sliced; 2 green peppers, sliced; 4 cloves garlic, sliced; 150ml white wine; 4 tbsp olive oil; 2 bay leaves; Fresh parsley and coriander, chopped; Salt and pepper; Pinch of saffron

Caldeirada (kal-day-RAH-dah)

Portuguese Fish Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 348 kcal

A layered fisherman's stew where chunks of mixed fish and potatoes are stacked in a pot with tomatoes, peppers, and onions, then slowly simmered until the broth becomes a fragrant, golden elixir.

Nutrition & Info

Protein 32.0g

Carbs 28.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large heavy pot sharp knife

Presentation Guide

Vessel: large clay pot

Garnishes: fresh coriander, parsley

Accompaniments: crusty bread

Ingredients

800g mixed firm fish (monkfish, sea bass, hake), cut into chunks
500g potatoes, peeled and sliced
3 onions, sliced
3 ripe tomatoes, sliced
2 green peppers, sliced
4 cloves garlic, sliced
150ml white wine
4 tbsp olive oil
2 bay leaves
Fresh parsley and coriander, chopped
Salt and pepper
Pinch of saffron

Instructions

1
In a large heavy pot, create layers: start with a layer of onion and garlic slices, then potato slices, then tomato and pepper slices, then fish chunks.
2
Season each layer with salt, pepper, drizzle of olive oil, and herbs. Repeat the layering.
3
Add bay leaves, saffron, and pour white wine over the top.
4
Cover tightly and cook over medium-low heat for 35-40 minutes. Do not stir — the layers should remain intact.
5
The stew is ready when the potatoes are tender and the fish flakes easily. The liquid should be a rich, fragrant broth.
6
Serve directly from the pot, carefully lifting out portions to keep the layers visible. Scatter with fresh herbs.

💡

Did You Know?

True caldeirada is never stirred — the layers must stay intact. Fishermen's wives would shake the pot side to side instead.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife

Garnishing

fresh coriander, parsley

Accompaniments

crusty bread

The Story Behind Caldeirada de Peixe

Caldeirada is Portugal's answer to bouillabaisse, a fisherman's stew born on the beaches where the catch came in. Each coastal region has its own version, but the principle of layering fish and vegetables without stirring is universal. The dish represents the Portuguese fisherman's philosophy: respect the ingredients, keep it simple, let the sea speak.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Ancient fisherman tradition

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