Dive Into Flavor: Caldeirada – Portuguese Fisherman's Stew with Potatoes and Peppers

Ingredients You'll Need

Seafood Selection:

• 1 pound of firm white fish (cod, haddock, or sea bass), cut into chunks
• 1/2 pound of shrimp, peeled and deveined
• 1/2 pound of clams, scrubbed and cleaned
• 1/2 pound of mussels, scrubbed and debearded

Vegetables and Aromatics:

• 4 medium potatoes, peeled and sliced into rounds
• 2 red bell peppers, sliced into strips
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 large tomato, diced
• 1 cup of white wine (preferably Portuguese Vinho Branco)
• 1 cup of fish stock or water
• 2 tablespoons of tomato paste

Herbs and Spices:

• 2 bay leaves
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of saffron threads (optional, but recommended for an authentic flavor)
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste

For Garnishing:

• Fresh parsley, chopped
• Lemon wedges

Preparation Steps

1. Prepare the Vegetables

Start by preparing your vegetables. Peel the potatoes and slice them into rounds, about 1/4 inch thick. Slice the red bell peppers into strips and dice the tomato. Finely chop the onion and mince the garlic. Set these aside as you begin cooking.

2. Sear the Seafood

In a large pot or Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add the seafood in batches, starting with the fish chunks. Sear them for about 2-3 minutes on each side until lightly browned but not fully cooked. Remove the seafood from the pot and set it aside. Repeat with the shrimp, clams, and mussels, adding a bit more oil if needed. This step adds a wonderful depth of flavor to your stew.

3. Sauté the Aromatics

In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the diced tomato and tomato paste, cooking for another 2 minutes until the tomato paste is well incorporated.

4. Build the Stew Base

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the fish stock or water, bay leaves, smoked paprika, saffron (if using), and dried thyme. Bring the mixture to a simmer, letting it cook for about 5 minutes to allow the flavors to meld together.

5. Layer in the Vegetables

Add the sliced potatoes to the pot, arranging them in a layer. Cover the pot and let the potatoes cook for about 15-20 minutes until they are tender and cooked through. If the stew appears too dry, you can add a bit more stock or water.

6. Add the Seafood and Peppers

Once the potatoes are tender, gently fold in the seared seafood, along with the red bell pepper strips. Cover the pot and let the stew simmer for another 5-10 minutes, or until the seafood is fully cooked and the clams and mussels have opened up. Discard any shellfish that remain closed.

7. Final Touches

Season the stew with salt and pepper to taste. Remove the bay leaves and discard them. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.

Enjoying your homemade Caldeirada is like taking a culinary voyage to the shores of Portugal. Each spoonful is a celebration of fresh ingredients, traditional techniques, and a rich heritage. Whether served with crusty bread to soak up the flavorful broth or enjoyed on its own, this stew promises to be a memorable and comforting addition to your meal rotation.

Gather your ingredients, embrace the flavors, and let Caldeirada transport you to a seaside village where every meal is a joyous occasion.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.