Best Caldeirada Portuguese Fish Stew Recipes

Caldeirada De Peixe (Portuguese Fish Stew) image

Provided by threeovens

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
3 onions, cut in half then sliced thin
2 red peppers, sliced thin
3 garlic cloves, minced
10 ounces potatoes, peeled and sliced in 1/2 inch slices
4 tomatoes, coarsely chopped
1 1/2 cups dry white wine
4 cups vegetable broth (optional)
2 bay leaves
4 black peppercorns
1 pinch saffron
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
16 large shrimp, peeled tails intact
16 mussels
16 clams
fresh cilantro (to garnish)
1 garlic clove, peeled and halved
1 baguette, sliced on the diagonal and toasted

Steps:

In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
Ladle stew into serving bowl and garnish with cilantro.
Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

Caldeirada (Portuguese Fish Stew) image

Provided by coolinaria

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 onions, sliced
2 tomatoes, sliced
1 bell pepper, sliced (red or green) (optional)
1 bunch fresh parsley
1 laurel leaf (bay leaf)
1 kg fish (chose from various kinds, mackerel, swordfish, tuna, skate, sea bass, monkfish, hake, haddock, etc.)
6 large potatoes, sliced
4 -5 saffron threads
1 tablespoon salt
1/2 cup white wine
1/2 cup water
1/2 cup olive oil

Steps:

In a large pot put layers of onions, tomatoes, fish, peppers and potatoes. Make layers until ingredients are over. On top put parsley, laurel leaf, saffron and salt. Sprinkle with wine, water and olive oil.
Take to the stove and let cook in a small flame for about 45 minutes. Shake the pan once in a while. DO NOT STIR, just shake the pan.

Caldeirada De Peixe (Portuguese Fish Stew) image

Provided by Member 610488

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 large onion, chopped
2 leeks, washed and coarsely chopped
1 fennel bulb, white parts only coarsely chopped
5 garlic cloves, minced
1 cup diced tomato
1 red bell pepper, cored seeded diced
1 bay leaf
1 orange, zest of
1 quart fish stock or 1 quart water
1 (8 ounce) bottle clam juice (add only if using water and not fish stock)
2 cups dry white wine
1/2 teaspoon red pepper flakes
1 tablespoon salt
fresh ground black pepper, to taste
3 lbs cod fish fillets or 3 lbs boneless white fish, and shellfish

Steps:

Heat the oil in a large stockpot or dutch oven, add the onions and leeks and saute until softened. Add the fennel and garlic and saute until aromatic.
Add all of the remaining ingredients except the fish and/or shellfish and bring to a boil. Cover, lower heat and simmer for 20 minutes.
While the stock is simmering, cut the fish into bite-sized portions. Bring the stock back to a rapid boil, add the fish and cook for 1 minute.
Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pot occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as the shrimp lose their gray translucency. Any longer than this and they become tough and overcooked. Depending on your pot and burner, this will probably be about 2-3 minutes.
Serve hot with wedges of Broa either on the side or in the dish with the soup ladled over.