Portuguese layered fish stew with potatoes, tomatoes and white wine — the fisherman's pot from the Atlantic coast.
Caldeirada is Portugal's great fish stew — a one-pot dish of layered fish, potatoes, tomatoes, onions and peppers in white wine and olive oil, cooked without stirring so the layers remain distinct. Unlike French bouillabaisse, caldeirada is not blended or strained — it is served directly from the pot. The essential quality of caldeirada is the variety of fish: a traditional caldeirada uses at least 3 different species of Atlantic fish (typically a combination of firm-fleshed and delicate fish). It is the dish of Portuguese fishermen and the Atlantic coast.
Serves 6
In a wide heavy pot, layer half the onions, then half the peppers, then half the garlic. Layer the potato slices over.
Pour crushed tomatoes evenly over the potatoes. Season with paprika, salt and pepper.
Arrange fish pieces over the tomatoes. Add remaining onions, peppers and garlic over the fish.
Pour white wine and olive oil over the top. Tuck bay leaves between the layers. Do not stir — the layers are the point.
Bring to a boil, then reduce to a steady simmer. Cover and cook 30–35 minutes until potatoes are tender and fish is cooked through. Shake the pot gently occasionally — do not stir.
Scatter fresh parsley over. Serve from the pot with crusty bread.
Never stir caldeirada — the layered structure is traditional and should be preserved.
Use at least two different fish — the mix of textures and flavours is fundamental to the dish.
The dish should have a generous amount of liquid — it is a stew, not a dry braise.
Add a pinch of saffron with the tomatoes for a more luxurious version.
Use shellfish (prawns, clams, mussels) in the top layer — seafood caldeirada is equally popular.
Refrigerate for 2 days. Reheat very gently — fish overcooks easily when reheated.
Caldeirada has its origins in the fishing communities of Portugal's Atlantic coast, particularly the Lisbon area, Alentejo, and the Azores. The one-pot method of layering and cooking without stirring reflects the practical cooking of fishermen at sea. Each coastal region has its own version, with the Azorean version sometimes including octopus and the northern version using river fish.
Yes — thaw completely and pat very dry before using. Frozen fish releases more water than fresh, so you may want to reduce the amount of wine slightly to prevent a watery stew.
Per serving · 6 servings total
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