Caldeirada de Peixe — Portuguese Fish Stew

A layered Portuguese fish stew with potatoes, tomatoes, peppers and white fish in a light, fragrant broth.

TIME BREAKDOWN
Prep: 25 min
Cook: 40 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 4 tbsp olive oil
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 4 ripe tomatoes, sliced
  • 4 cloves garlic, sliced
  • 700g potatoes, peeled and sliced 1cm thick
  • 2 bay leaves
  • 1 tsp paprika
  • 150ml dry white wine
  • 400ml fish stock
  • 1kg mixed firm white fish fillets (such as cod, monkfish, hake), cut into large chunks
  • 8 raw king prawns, shell on
  • Small bunch fresh coriander, chopped
  • Salt and black pepper to taste

Method

  1. Layer half the potatoes, onions, peppers, tomatoes and garlic in a wide casserole, seasoning each layer. Add the bay leaves and half the olive oil.

  2. Add the fish and prawns, then top with the remaining vegetables and potatoes. Sprinkle with paprika and drizzle with the remaining oil.

  3. Pour in the wine and stock, bring to a gentle simmer, cover and cook for 35 to 40 minutes until the potatoes are tender, without stirring.

  4. Remove the bay leaves and scatter with coriander. Serve straight from the pot.