Cook and Scale
Caldeirada (Portuguese Fisherman's Stew)
4 servings · 55 min total
A layered Portuguese fish stew simmered gently with potatoes, peppers and white wine — a rustic one-pot classic straight from the fishing villages.
Ingredients
- 500 g cod fillet, cut into thick chunks
- 400 g sea bass, cut into thick chunks
- 300 g shrimp, peeled
- 4 potato, peeled and sliced into rounds
- 2 onion, sliced into rings
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 tomato, sliced
- 4 garlic, sliced
- 2 bay leaf
- 1¼ dl olive oil
- 2 dl white wine
- 1 fresh chilli, sliced
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Fish, Crustaceans, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Layer the vegetables — Layer half the potato, onion, bell peppers, tomato and garlic in the base of a wide pot. Drizzle with half the olive oil and tuck in the bay leaves and chili.
- 2.
Add the seafood — Arrange the fish and shrimp over the vegetable layer, season with salt and pepper, then top with the remaining potato, onion, peppers, tomato and garlic.
- 3.
Add oil and wine — Drizzle the remaining olive oil over the top and pour in the white wine around the edges.
- 4.
Simmer gently — Cover and simmer over low-medium heat for 30-35 minutes without stirring, gently shaking the pot occasionally, until the potatoes are tender and the fish flakes easily.
- 5.
Garnish and serve — Scatter with fresh parsley and serve straight from the pot with crusty bread to soak up the broth.