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
