Portuguese fish stew (Caldeirada de peixe)

Story behind the dish

Imagine a sun-drenched Portuguese seaside village, where the scent of the ocean mingles with the earthy aroma of saffron and garlic. This hearty yet comforting fish stew, known as Caldeirada de peixe, embodies the soul of Portugal’s coastal kitchens. It’s a dish crafted with fresh seafood simmered to tender perfection, infused with vibrant flavors, and served with crusty baguette to soak up every last drop. Whether you're reminiscing about a seaside holiday or simply craving a taste of the ocean, this stew promises warmth, flavor, and a bit of culinary adventure in every spoonful.

Ingredients

• 2 large onions, finely chopped
• 1 red bell pepper, diced
• Small bunch of fresh coriander, chopped (keep the leaves for garnish)
• 1 small red chili, thinly sliced
• 3 cloves garlic, minced
• 13.5 oz (400 ml) dry white wine
• Pinch of saffron threads
• 1 bay leaf
• 10 oz (300 g) potatoes, peeled and sliced
• 14 oz (400 g) plum tomatoes, chopped
• 10 oz (300 g) fresh cod fillet, cut into chunks
• 10 oz (300 g) squid, cleaned and sliced
• 8 large tiger prawns, deveined
• 17.5 oz (500 g) clams, scrubbed
• 17.5 oz (500 g) mussels, scrubbed
• 1 baguette, sliced

Step-by-step

1. Begin by heating a drizzle of oil in a large, deep skillet or pan. Add the chopped onions and diced red pepper, cooking over medium heat until softened, about 5-7 minutes. Be careful not to brown them — just soften and release their sweetness.
2. Finely chop the coriander stalks (set the leaves aside for later), then add to the pan along with the sliced chili and minced garlic. Cook for another 2-3 minutes, stirring often to release their fragrant aromas.
3. Pour in the white wine, add the saffron and bay leaf, and bring to a simmer. Let the mixture cook until the wine has reduced by half, about 10 minutes.
4. Add the sliced potatoes, chopped tomatoes, and 10 oz (300 ml) of water to the pan. Bring everything to a gentle boil. Break up the tomatoes with the back of a spoon to help them meld into the sauce. Reduce the heat and simmer for 20-25 minutes until the potatoes are just tender and the tomatoes have broken down into a rich sauce.
5. Season the stew generously with salt and freshly ground black pepper. Gently nestle the fish chunks into the sauce, then arrange the squid, prawns, clams, and mussels on top. Cover the pan with a lid and cook for 6-8 minutes, until the shellfish open and the seafood is cooked through.
6. Meanwhile, toast the baguette slices until golden. Once toasted, rub each piece lightly with the halved garlic clove and drizzle with a splash of olive oil.
7. To serve, scatter the chopped coriander leaves over the stew. Ladle the rich seafood mixture into bowls and serve accompanied by the garlic-rubbed toasted bread for dipping and savoring every flavorful sip.

Chef’s tips & serving ideas

• For a more luxurious touch, finish the stew with a drizzle of good olive oil or a squeeze of fresh lemon juice before serving.
• This dish pairs beautifully with a chilled glass of the same white wine used in cooking, enhancing the harmonious flavors.

Closing thoughts

There’s something magical about gathering around a steaming bowl of Caldeirada de peixe, spooning up the treasure trove of seafood and robust flavors. This dish is more than just a recipe—it's an ode to the sea, crafted with love and a sprinkle of Portuguese sunshine. Whether you’re celebrating a special occasion or simply seeking comfort, this hearty stew promises a memorable dining experience that warms the soul and delights the palate.