Caldeirada Portuguese Fish Stew
Dive into the vibrant flavors of coastal Portugal with this hearty Caldeirada Portuguese Fish Stew. A comforting medley of tender white fish fillets, succulent shellfish, and colorful vegetables like bell peppers, potatoes, and tomatoes come together in a rich, aromatic broth infused with olive oil, garlic, paprika, and fresh parsley. Simmered with dry white wine and fish stock, this iconic dish strikes the perfect balance of rustic simplicity and elegant coastal cuisine. Perfect as a centerpiece for any dinner table, this one-pot wonder is not only easy to prepare but also packed with nutrients and brimming with the fresh, seaside flavors of the Mediterranean. Serve it steaming hot with crusty bread to soak up every last drop of the mouthwatering broth for an authentic Portuguese dining experience.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 2 onion, thinly sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons paprika
- 4 tomatoes, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 medium potatoes, peeled and sliced into rounds
- 1 cup dry white wine
- 4 cups fish stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 pounds assorted firm white fish fillets (such as cod, hake, or haddock)
- 1 pound shellfish (such as clams, mussels, or shrimp)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the onions and sauté until softened, about 5 minutes.
Stir in the minced garlic, bay leaves, and paprika, and cook for another minute until fragrant.
Add the diced tomatoes, red and yellow bell peppers, and sliced potatoes. Stir well to coat the vegetables with the spices and oil.
Pour in the white wine and let it simmer for about 5 minutes to reduce slightly.
Add the fish stock, chopped parsley, salt, and black pepper. Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover the pot and let the stew cook for 15-20 minutes, or until the potatoes are fork-tender.
Gently add the fish fillets and shellfish to the pot, nestling them into the broth. Cover and cook for an additional 8-10 minutes, or until the fish is cooked through and the shellfish have opened (discard any shellfish that do not open).
Taste the stew and adjust seasoning with more salt and pepper if needed.
Serve the Caldeirada hot, garnished with extra parsley if desired, alongside crusty bread for soaking up the flavorful broth.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 5471 mg | 238% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 33.3 g | ||
| Protein | 276.3 g | 553% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 767 mg | 59% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7979 mg | 170% | |
*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.
