Introduction
Caldeirada is a classic Portuguese fish stew that combines a variety of fresh fish and shellfish with potatoes, tomatoes, and aromatic herbs. Slow-cooked in a flavorful broth with white wine and olive oil, this rustic dish showcases the fresh flavors of the sea and the Mediterranean. It's a comforting yet elegant meal often served in coastal regions of Portugal, perfect for a hearty dinner.
Ingredients
- 1 lb firm white fish (such as cod, hake, or monkfish), cut into chunks
- 1 lb mixed shellfish (such as mussels, clams, shrimp, or squid)
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 large tomatoes, chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 medium potatoes, peeled and thickly sliced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 bay leaves
- 1/2 cup dry white wine
- 1 cup fish stock or water
- 1/2 teaspoon saffron threads (optional for richness)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- Lemon wedges for serving
Instructions
-
Prepare the seafood:
- Rinse and clean the fish and shellfish. Cut the fish into large chunks, devein the shrimp, and scrub the mussels and clams. Set aside.
-
Sauté the vegetables:
- Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened. Stir in the bell peppers and tomatoes, and cook for an additional 5 minutes until the vegetables are tender.
-
Add the spices and wine:
- Stir in the paprika, cayenne pepper (if using), and bay leaves. Pour in the white wine, letting it simmer for 2-3 minutes to reduce slightly.
-
Layer the potatoes and seafood:
- Add the potato slices in a single layer on top of the vegetables. Season with salt and pepper. Layer the fish and shellfish on top of the potatoes.
-
Add liquid and simmer:
- Pour the fish stock (or water) over the layered ingredients, making sure the liquid almost covers the contents. Sprinkle the saffron threads into the liquid, if using. Bring to a gentle boil, then reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, or until the potatoes are tender and the fish is cooked through.
-
Finish with herbs:
- Just before serving, sprinkle the fresh parsley and cilantro over the stew. Adjust seasoning with salt and pepper to taste.
-
Serve:
- Serve the Caldeirada hot with lemon wedges on the side for squeezing over the seafood. It pairs well with crusty bread or a simple green salad.
Health Notes
- Omega-3 rich: The fish and seafood in this dish are excellent sources of omega-3 fatty acids, which promote heart health.
- Low in saturated fat: This stew uses olive oil as the main fat source, providing healthy unsaturated fats that support overall wellness.
- Balanced meal: With a combination of lean protein, fiber from the vegetables, and complex carbohydrates from the potatoes, this dish offers balanced nutrition.
How to Enjoy
- Caldeirada is best enjoyed hot, served directly from the pot. Its rich broth and tender seafood are perfect for soaking up with crusty bread. A glass of crisp white wine, such as Vinho Verde or Albariño, complements the flavors beautifully.
Tips
- Fish selection: Use a combination of firm white fish that holds up well during cooking, like cod, monkfish, or sea bass. You can also include oily fish like mackerel for a richer flavor.
- Saffron: Adding saffron gives the dish a luxurious depth of flavor and color. If saffron is not available, turmeric can be used as a substitute for color, though the taste will differ slightly.
- Layering: Properly layering the potatoes, vegetables, and seafood ensures even cooking and allows the flavors to meld together beautifully. Avoid stirring the stew once the seafood is added to prevent the fish from breaking apart.
- Resting: Let the stew rest for 5-10 minutes after cooking to allow the flavors to settle before serving.
