Caldeirada Fish Stew
Dive into the rich, coastal flavors of **Caldeirada Fish Stew**, a classic Portuguese dish brimming with vibrant colors and hearty, wholesome ingredients. This one-pot wonder features a medley of fresh fish fillets, succulent shrimp, and tender potatoes, all simmered in a fragrant broth infused with garlic, onions, bell peppers, and ripe tomatoes. A splash of dry white wine and a pinch of paprika amplify the depth of flavor, while a hint of bay leaf ties it all together. Perfectly seasoned and garnished with fresh parsley, this comforting seafood stew is ideal for cozy family dinners or elegant gatherings. Serve it with crusty bread to soak up the savory juices, and you have a soul-warming meal that transports you straight to the sunny shores of Portugal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 red bell pepper
- 1 yellow bell pepper
- 4 ripe tomatoes
- 4 small potatoes
- 1 cup dry white wine
- 4 cups fish stock
- 1 bay leaf
- 1 teaspoon paprika
- 1.5 pounds mixed fresh fish fillets (e.g., cod, monkfish, hake)
- 0.5 pounds raw shrimp
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Peel and slice the onion thinly. Mince the garlic cloves and set aside.
Core and slice the red and yellow bell peppers into thin strips. Roughly chop the tomatoes. Peel and slice the potatoes into 1/4-inch rounds.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Add the bell peppers and cook for another 5 minutes, stirring occasionally.
Stir in the tomatoes and paprika. Cook for 3-4 minutes, allowing the flavors to meld.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Add the fish stock, bay leaf, and potato slices to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes until the potatoes are tender.
Season the raw fish fillets and shrimp lightly with salt and black pepper. Place the fish on top of the stew, ensuring it is slightly submerged in the broth.
Simmer gently for 10-12 minutes, or until the fish is cooked through and the shrimp turn pink and opaque.
Remove the bay leaf. Taste and adjust seasoning with additional salt and black pepper if necessary.
Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side of rice, if desired.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 30.1 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 553 mg | 43% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 7417 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
