Portuguese Fish Stew (Caldeirada de Peixe)
Portuguese Fish Stew — often called Caldeirada de Peixe — is a traditional Portuguese seafood dish that’s hearty, colorful, and full of coastal flavor.It’s typically a rustic stew made with a variety of fresh fish (like cod, monkfish, or hake), sometimes shellfish, plus potatoes, onions, tomatoes, peppers, garlic, olive oil, and aromatic herbs such as bay leaves and parsley. The ingredients are layered rather than stirred, allowing the fish to cook gently in the flavorful broth that forms as everything simmers together.The stew reflects Portugal’s maritime roots — it’s humble, nourishing, and wonderfully flexible. Each region (and often each family) has its own version; some include a splash of white wine, others a pinch of paprika or saffron for color and warmth.
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Ingredients
Fish and Seafood
- 1½–1¾ lb firm white fish fillets (such as cod, haddock, or halibut), cut into chunks
- 12 raw shrimp optional, for extra flavor
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic finely chopped
- 2 medium tomatoes chopped or a cup of canned diced tomatoes
- 3–4 medium potatoes peeled and sliced into 1 cm rounds
- ½ cup dry white wine
- 1 cup fish stock or vegetable stock
- 1 bay leaf
- 1 tsp paprika (sweet or smoked)
- Salt and pepper to taste
For serving:
- Fresh parsley chopped
- lemon wedges
Instructions
Layer the base
- In a wide, heavy pot or Dutch oven, drizzle olive oil to coat the bottom. Layer half the sliced onions, garlic, peppers, and tomatoes.
Add potatoes & fish
- Add a layer of sliced potatoes, then half the fish pieces. Sprinkle lightly with salt, pepper, and paprika. Repeat with remaining vegetables and fish, ending with a layer of potatoes and peppers on top. Tuck in the bay leaf.
Pour the liquids
- Add wine and stock gently along the side. The liquid should come just to the top of the ingredients—add a bit more stock or water if necessary.
Simmer gently
- Cover the pot and cook over medium-low heat for 25–30 minutes, without stirring (so the fish doesn’t break apart). Check that the potatoes and fish are tender.
Finish & serve
- Taste and adjust seasoning. Scatter chopped parsley on top. If using shrimp, add them during the last 5 minutes of cooking until pink.
- Serve hot with crusty bread to soak up the delicious broth and a squeeze of lemon for brightness.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 338kcal (17%)Carbohydrates: 39g (13%)Protein: 22g (44%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 66mg (22%)Sodium: 412mg (18%)Potassium: 1279mg (37%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 1655IU (33%)Vitamin C: 107mg (130%)Calcium: 86mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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