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