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.
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
1In 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.
2Season each layer with salt, pepper, drizzle of olive oil, and herbs. Repeat the layering.
3Add bay leaves, saffron, and pour white wine over the top.
4Cover tightly and cook over medium-low heat for 35-40 minutes. Do not stir — the layers should remain intact.
5The stew is ready when the potatoes are tender and the fish flakes easily. The liquid should be a rich, fragrant broth.
6Serve 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.