Spanish & Portuguese · Lunch · Dinner
Portuguese Fish Stew
Caldeirada de Peixe
Layers of tender potato, sweet peppers, onion and tomato gently simmered in white wine with chunks of flaky white fish and plenty of parsley. It is a rustic one-pot coastal stew that is light, warming and full of flavour.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 45% · Fat 22% · Protein 33%
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Ingredients
For 4 servings- 350 gCod fillet, skinless, cut into large chunks
- 250 gMonkfish fillet, cut into large chunks
- 4 medium600 gPotatoes, peeled and sliced 1 cm thick
- 2 medium220 gOnions, thinly sliced
- 3 medium360 gRipe tomatoes, sliced
- 1 medium120 gRed bell pepper, cut into strips
- 1 medium120 gGreen bell pepper, cut into strips
- 4 cloves12 gGarlic, thinly sliced
- 2 tbsp27 gOlive oil
- 1/2 cup118 gDry white wine
- 1 cup250 gWater
- 2Bay leaves
- 2 tsp5 gSweet paprika
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1/2 cup15 gFresh flat-leaf parsley, chopped
Steps
- 1
Pat the fish chunks dry, season them with a third of the salt and a pinch of the black pepper, and set aside in the fridge.
- 2
Drizzle half the olive oil over the base of a wide, heavy pot.
- 3
Spread half the onions in the pot, then add a layer of half the potato slices.
- 4
Add half the red and green pepper strips, half the tomato slices and half the garlic, and sprinkle with half the paprika and half the parsley.
- 5
Repeat the layers with the remaining onions, potatoes, peppers, tomatoes, garlic and paprika, keeping back the rest of the parsley for the end.
- 6
Tuck in the bay leaves, season with the remaining salt and black pepper, and drizzle over the remaining olive oil.
- 7
Pour the white wine and water around the edges of the pot.
- 8
Bring to a boil over medium-high heat, then cover and simmer gently for about 25 minutes, without stirring, until the potatoes are almost tender.
- 9
Nestle the fish chunks into the top layer of vegetables, spooning a little liquid over them.
- 10
Cover and simmer for 10 to 12 minutes more, until the fish flakes easily and reaches 63 °C / 145 °F in the thickest part, and the potatoes are fully tender.
- 11
Remove the bay leaves, scatter over the remaining parsley and serve in shallow bowls with plenty of the broth.
Swaps, storage and make-ahead
Swaps
- Use all cod, haddock or hake instead of the monkfish if monkfish is hard to find or pricey.
- Replace the white wine with an equal amount of fish or vegetable stock plus a squeeze of lemon juice; if you need it gluten-free, choose a stock labelled gluten-free.
- Swap the fresh tomatoes for a 400 g can of chopped tomatoes when tomatoes are out of season.
- Use smoked paprika instead of sweet paprika for a smokier flavour.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 2 to 3 days, reheating gently until steaming hot throughout. This stew is best eaten fresh and is not recommended for freezing, as the potatoes turn grainy and the fish breaks up.
Make ahead
Slice the onions, potatoes, peppers, tomatoes and garlic a few hours ahead, keeping the potatoes covered in cold water in the fridge. Cut and season the fish up to a few hours ahead and keep it covered in the fridge until you add it to the pot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (614 g) | Per 100 g | |
|---|---|---|
| Calories | 381 kcal | 62 kcal |
| Protein | 30.2 g | 4.9 g |
| Carbohydrates | 40.9 g | 6.7 g |
| of which sugars | 8.4 g | 1.4 g |
| Fiber | 7 g | 1.1 g |
| Fat | 9 g | 1.5 g |
| of which saturated | 1.4 g | 0.2 g |
| Sodium | 666 mg | 108 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
