Portuguese Fish Stew (Caldeirada)
Ingredients
- 3 tablespoons olive oil
- 1 onion
diced
- 4 garlic cloves
rough chopped
- 2 tomatoes
diced
- 1/4 cup white wine
- 4 cups chicken stock
or fish stock, or use half clam juice
- 2 teaspoons fish sauce
skip if using fish stock/clam juice
- large pinch saffron
crumbled
- 1/8 teaspoon ground clove- optional see notes
or allspice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 1-2 tablespoons fresh thyme
lemon thyme is nice
- 1 lb potatoes
cut into 1-inch cubes thin skins ok -but peel russets. Or sub cauliflower for a lower carb version., yukon, baby red or white
- ——-
- 1.5 lbs fish fillets- wild cod
haddock, sea bass, salmon cut into 1 1/2-inch pieces., boneless, skinless
Directions
- 1
In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
- 2
Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
- 3
Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
- 4
Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
- 5
Taste broth. Adjust salt, adding more if necessary.
- 6
Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.
Portuguese Fish Stew (Caldeirada)
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Based on 57 ratings
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About this Recipe
Craving a taste of the Portuguese coast without the plane ticket? This simple Portuguese Fish Stew, or Caldeirada, brings rustic, light flavors to your table in just 30 minutes.
What makes this stew truly special is its fragrant yet simple saffron broth, which beautifully complements both tender fish and earthy potatoes. It's a remarkably quick way to enjoy a sophisticated, warm meal, perfect for those busy weeknights or relaxed summer evenings.
You'll be delighted by a vibrant, aromatic stew where delicate fish and tender potatoes meld into a comforting, savory experience. The broth, subtly infused with saffron and a hint of smoked paprika, offers a depth of flavor that feels both authentic and approachable. Whether you opt for flaky cod or succulent shrimp, each bite is a testament to fresh ingredients brought to life with simple, effective seasonings. This dish is naturally light, making it a wonderful option when you want something satisfying but not heavy. For those looking to reduce carbs, substituting cauliflower for potatoes is an easy and delicious swap.
Feel free to personalize your Caldeirada! You can easily swap the fish fillets for a mix of shellfish like clams, mussels, or shrimp, or even use a combination. If you're out of white wine, a little extra stock can work, though the wine adds a nice bright note. For a lower-carb version, cauliflower florets can replace the potatoes entirely, simmering until tender.
This rustic Portuguese Fish Stew is ideal for a light summer dinner or a cozy weekend meal. Serve it generously with fluffy rice or crusty bread to soak up every last drop of the fragrant broth.