Portuguese seafood stew is a dish for special Sundays along the coast: mussels, shrimp and firm white fish simmered over layered potatoes in a broth of tomato, wine, olive oil and cilantro.
The method is pure caldeirada logic: everything layered raw in a wide pot, no stirring, letting the heat and time build the broth.
Find the freshest seafood you can — that is nine-tenths of this dish — and serve it with bread for the broth. Non-negotiable.
Portuguese Seafood Stew Recipe
What you need
Ingredients
- 10 oz mussels
- 8 large shrimp
- 5 monkfish fillets
- 1 pound potatoes, sliced
- 7 oz canned diced tomatoes
- 8 cherry tomatoes
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, chopped
- 2 cups water
- ¾ cup olive oil
- ½ cup white wine
- 3 tablespoons chopped cilantro
- 1 teaspoon paprika
- 1 bay leaf
- Bird’s eye chili, to taste
- Salt and pepper, to taste
Cook along
Instructions
- Season the seafood and fish with salt and set aside.
- Prep the vegetables: slice the onion, chop the garlic, slice the potatoes, cut the pepper into strips.
- In a wide pot, layer the onion, garlic, diced tomatoes, pepper, bay leaf and potatoes.
- Pour in the wine, olive oil and water; add the paprika and chili, and season with salt and pepper.
- Arrange the seafood, fish and cherry tomatoes on top, cover, and bring to a boil.
- Let it boil briefly without stirring, then cook about 10 minutes over low heat.
- Check the seafood, then cover again and cook until the potatoes are tender.
- Serve hot, showered with chopped cilantro.
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