Caldeirada

About This Recipe

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.

Ingredients

Serves 6

• 1.2 kgmixed firm fish(use 2–3 types: monkfish, sea bass, bream, cod, hake — cut into large pieces)
• 600 gwaxy potatoes(peeled and sliced 1cm thick)
• 400 gcanned tomatoes(crushed)
• 2 largeonions(thinly sliced)
• 2green peppers(deseeded and sliced)
• 4 clovesgarlic(sliced)
• 150 mldry white wine
• 80 mlolive oil
• 1 small bunchfresh parsley(roughly chopped)
• 2bay leaves
• 1 tspsweet paprika
• 1 tspsalt
• 0.5 tspblack pepper

Instructions

1. 1

   Layer vegetables

   In a wide heavy pot, layer half the onions, then half the peppers, then half the garlic. Layer the potato slices over.

2. 2

   Add tomatoes

   Pour crushed tomatoes evenly over the potatoes. Season with paprika, salt and pepper.

3. 3

   Layer fish

   Arrange fish pieces over the tomatoes. Add remaining onions, peppers and garlic over the fish.

4. 4

   Add wine and oil

   Pour white wine and olive oil over the top. Tuck bay leaves between the layers. Do not stir — the layers are the point.

5. 5

   Cook

   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.

6. 6

   Finish and serve

   Scatter fresh parsley over. Serve from the pot with crusty bread.

Variations

• •

  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.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 2 days. Reheat very gently — fish overcooks easily when reheated.

Frequently Asked Questions