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
