Caldeirada de Peixe, an iconic Portuguese fish stew, is a coastal delight that captures the heart of Portugal’s flavourful cuisine. Originating in the Algarve region, where fishing is deeply ingrained in local culture, this dish has been enjoyed for generations. Caldeirada brings together the catch of the day, fresh seasonal vegetables, and aromatic spices, simmered in a rich broth.
Ingredients for 7-8 servings:
- 600-700 gr fish – a mix of white oily fish, such as halibut or swordfish, and white lean fish, such as cod, monkfish, hake, flounder or haddock
- 2 big handfuls of clams and mussels, well scrubbed. Please, don’t use any open or damaged ones
- 500 gr shrimps with their shells on
- 500 gr squid or cuttlefish (optional)
- 500 gr tomatoes
- 1 bell pepper
- 3-4 potatoes
- 1 large sweet potato (optional)
- 1 onion, finely chopped
- 3-4 cloves of garlic, finely chopped
- 1-2 tablespoons fresh parsley, chopped
- 1-2 tablespoons fresh cilantro (fresh coriander), chopped
- 3-4 bay leaves
- Freshly ground pepper, salt
- 1 teaspoon sweet paprika powder
- 1 dried chilli pepper, finely chopped (optional)
- 200 ml dry white wine
- 100 ml olive oil
- For 400-450 ml fish stock: shrimp shells, fish bones, 1 small onion (chopped), 1 stick of celery (chopped), 1 leek (white parts only, chopped), 500 ml water
Preparation instructions:
- Peel and devein shrimps:
- Open the shell along the shrimp’s back, remove the vein.
- Prepare fish stock:
- In a pan, sauté shrimp shells in olive oil until they turn pink.
- Add fish bones, onion, celery, leek, and 500 ml of cold water to the pan, let it simmer for 30-40 minutes. Skim if needed, strain and set aside.
- Prepare vegetables:
- Peel and cut potatoes.
- Chop onion and garlic.
- Cut bell pepper into pieces.
- Prepare squid and/or cuttlefish:
- Remove innards, bones, and skin from squid or cuttlefish.
- Cut squid into 1cm rings. Score shallow diagonal cuts on the inside surface of cuttlefish (not on the skin side).
- Prepare tomatoes for the sauce:
- Remove tomato stems, and halve tomatoes from stem to bottom.
- Grate the meaty side using a vegetable grater.
- Prepare the sauce for Caldeirada:
- Sauté onion and garlic in a large frying pan until pale gold.
- Add bay leaves, paprika powder, and chili pepper.
- Introduce peeled tomatoes, white wine, fish stock, parsley, bell pepper, salt and pepper. Stir-fry for 10 minutes. If the tomatoes are sour, add sugar to taste.
- There are two methods to prepare Caldeirada – on a stove and in an oven. Let’s start with the stovetop method:
- Place sliced potatoes in a large frying pan with the sauce. Simmer for 5-6 minutes.
- Add fish and cook for 2-3 minutes with the lid closed.
- Next, add cuttlefish, squid, mussels, clams, and shrimps. Cook for another 1-2 minutes until shells open.
- Shake the pan occasionally, avoid stirring to prevent fish from falling apart.
- Discard any unopened mussels or clams.
- Alternatively, you can use the oven method:
- Arrange fish at the bottom of a clay pot.
- Cover with the sauce and add pre-cooked round potato pieces.
- Place the pot in a hot oven (180°C) for about 10 minutes.
- Remove the pot from the oven and add cuttlefish, squid, mussels, clams, and shrimps.
- Cover with aluminium foil and return to the oven for 8-9 minutes until mussels and clams open. Discard any unopened mussels or clams.
- Garnish with chopped cilantro, and your delicious Caldeirada is ready to serve!
