Caldeirada de Peixe is an iconic Portuguese fish stew. Originating in the Algarve region, where fishing is deeply ingrained in local culture, Caldeirada has been enjoyed for generations. This dish 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 white firm-fleshed fish, such as halibut, swordfish, monkfish, hake, flounder or haddock that won’t disintegrate in a stew
- 2 big handfuls of clams and mussels, well scrubbed (please, discard 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 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 in 1cm thick rounds.
- 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 the sauce for Caldeirada:
- Remove tomato stems, and halve tomatoes from stem to bottom. Grate the meaty side using a vegetable grater.
- Sauté onion and garlic in a deep frying pan until pale gold.
- Add bay leaves, paprika powder, and chili pepper.
- Add the grated 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.
- Prepare the stew:
- Place sliced potatoes in the pan with the sauce. Simmer for 5-6 minutes.
- Add fish and cook for 2-3 minutes. Shake the pan occasionally, avoid stirring to prevent fish from falling apart.
- Add cuttlefish, squid, mussels, clams, and shrimps. Cook for another 1-2 minutes. Remove the pan from heat immediately before cuttlefish and squid become rubbery / firm. Discard any unopened mussels or clams.
- Garnish with chopped cilantro, and your delicious Caldeirada is ready to serve!
