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portuguese fish stew recipe.

 


🇵🇹 Portuguese Fish Stew (Caldeirada de Peixe)

Enjoy the authentic taste of coastal Portugal with this Portuguese Fish Stew (Caldeirada de Peixe) — a hearty mix of fresh fish, tomatoes, potatoes, and herbs simmered in a flavorful broth. Perfect for seafood lovers and cozy dinners!

🐟 Ingredients

  • 500g firm white fish (such as cod, haddock, or snapper), cut into chunks
  • 250g shrimp or mussels (optional)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 large tomatoes, chopped (or 1 can diced tomatoes)
  • 3 medium potatoes, peeled and sliced
  • 1 cup fish or vegetable stock
  • ½ cup dry white wine
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • ½ tsp crushed red pepper flakes (optional)
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

🍲 Instructions

  1. Prepare the base:
    Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant and slightly golden.

  2. Add vegetables:
    Add bell peppers and tomatoes, then stir in both paprikas. Cook for 5 minutes until the mixture softens.

  3. Layer potatoes and fish:
    Place a layer of potato slices, followed by fish pieces. Add salt, pepper, and bay leaves.

  4. Add liquid:
    Pour in the wine and stock, then cover the pot. Bring to a gentle simmer.

  5. Cook slowly:
    Let it cook for 25–30 minutes on low heat until potatoes are tender and fish is flaky.
    (If adding shrimp or mussels, add them in the last 10 minutes.)

  6. Serve:
    Sprinkle with fresh parsley and serve hot with crusty bread.

🧂 Serving Suggestions

  • Serve with warm rustic bread or Portuguese cornbread (broa) to soak up the flavorful broth.
  • Add a side of green salad or steamed vegetables for a lighter meal.
  • Pairs perfectly with a glass of chilled Vinho Verde (Portuguese white wine).

🧊 Storage Tips

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm gently over low heat to prevent overcooking the fish.
  • Freeze: Can be frozen for up to 2 months, but the texture of the fish may soften slightly.

❓ FAQs

Q1: What kind of fish is best for Portuguese fish stew?
Firm white fish like cod, haddock, halibut, or snapper are ideal since they hold shape during cooking.

Q2: Can I make this stew without wine?
Yes, simply replace the wine with extra fish stock and a squeeze of lemon for acidity.

Q3: Is Caldeirada spicy?
Traditionally, it’s mildly spiced — but you can adjust by adding chili flakes or hot paprika.

Q4: Can I use frozen fish?
Yes, just thaw completely and pat dry before adding to the stew to prevent excess water.

Q5: What makes Portuguese fish stew unique?
The layering technique and blend of paprika, olive oil, and fresh herbs create a distinct Mediterranean-Portuguese flavor.

🍽️ Similar Recipes

  1. Cataplana de Marisco Recipe – Portuguese seafood stew with clams and prawns.
  2. Arroz de Marisco Recipe – Flavorful Portuguese seafood rice.
  3. Portuguese Chicken Rice Recipe – Hearty chicken and rice with classic Portuguese flavors.
  4. Bifanas Recipe – Traditional Portuguese pork sandwiches.
  5. Portuguese Custard Tarts Recipe – Sweet dessert to end your meal perfectly.

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