Caldeirada de peixe is Portugal’s great fisherman’s stew — born on the boats, where the day’s unsold catch went into one pot with onions, tomatoes, peppers and potatoes, layered and simmered until everything melded into something far greater than its parts.
That heritage explains the dish’s golden rule: variety. Conger eel, squid, skate, hake, mackerel, sardines — the more kinds of fish, the deeper the flavor. Use what your fishmonger has that is fresh; the stew is forgiving.
And it is genuinely simple: marinate the fish briefly, layer everything in the pot, and let the heat do the work — no stirring, just an occasional shake of the pan. Serve with crusty bread and something cold to drink.
Caldeirada de Peixe Recipe
Ingredients
- 2 conger eel steaks
- 3 squid
- 14 oz skate
- 2 hake steaks
- 2 mackerel
- 2 sardines
- 3 garlic cloves, chopped
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 14 oz tomatoes (about 2 medium), sliced
- 1½ pounds medium potatoes, sliced
- 3½ tablespoons olive oil
- ¾ cup white wine
- 1 sprig parsley
- 1 bay leaf
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare the fish: cut the larger pieces into portions and season with the chopped garlic, white wine, parsley, bay leaf, paprika, salt and pepper. Marinate for 20 minutes.
- Slice the onion, tomatoes and bell pepper.
- In a large pot, layer the onion, pepper, tomato, potatoes and fish in alternating layers. Pour the marinade and olive oil over the top.
- Cover and cook for about 35 minutes, shaking the pot occasionally — do not stir, or the fish will break apart.
- Serve straight from the pot, with crusty bread alongside.
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