Portuguese codfish stew (caldeirada de bacalhau)

Caldeirada de bacalhau applies the great Portuguese fisherman’s-stew method to the king of fish: salt cod layered raw with potatoes, onions, tomatoes and peppers, doused with olive oil and white wine, and left to simmer — untouched — until the layers become one glorious whole.

Readers of my caldeirada de peixe recipe know the rule: no stirring, just an occasional shake of the pot. The layers protect the fish; the wine, oil and vegetable juices make the broth without any help.

It is a one-pot, no-fuss dish that looks like abundance itself when it hits the table — colorful strata of cod and vegetables with crusty bread standing by for the broth.

Caldeirada de Bacalhau Recipe

Prep time: 10 minutes (plus overnight soaking) · Cook time: 40 to 50 minutes · Total: about 1 hour active · Servings: 4 · Calories: ~335 per serving

Ingredients

• 2 pounds salted codfish, soaked overnight and drained
• 2 pounds potatoes, peeled and sliced into ¼-inch rounds
• 2 medium onions, sliced into rings
• 2 medium tomatoes, sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 garlic cloves, minced
• ½ cup olive oil
• 1 cup dry white wine
• ½ teaspoon smoked paprika
• 2 bay leaves
• Kosher salt and black pepper, to taste
• Chopped fresh parsley, for garnish
• Crusty bread, for serving

Instructions

1. Soak the cod overnight in cold water, changing it 2 to 3 times.
2. Drizzle olive oil in a big pot and layer: potatoes, onions, tomatoes, peppers, pieces of cod — repeat until everything is in.
3. Scatter the garlic, paprika and bay leaves between layers, seasoning lightly (the cod carries salt).
4. Pour the olive oil and wine over the top.
5. Cover and simmer on low 40 to 50 minutes — shake the pot occasionally, but never stir.
6. Shower with parsley and serve straight from the pot, bread at the ready.

Recipe Notes

• Taste before adding salt — well-soaked cod still seasons the whole pot.
• The no-stir rule is sacred: stirring breaks the fish and muddies the layers.
• Like all caldeiradas, it is suspiciously better the next day.