Sopa · Portugal · Lisbon

Caldeirada de Peixe 🍲

Name: Caldeirada de Peixe
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Portuguese
Ingredients: 2 onions, finely chopped; 1 red pepper, diced; 1 small bunch coriander, stalks chopped / leaves reserved; 1 small red chilli; 3 garlic cloves, chopped (+ 1 halved); 400 ml dry white wine; Big pinch saffron threads; 1 bay leaf; 300 g potatoes, sliced; 400 g plum tomatoes, chopped; 600 g cod or white fish, in chunks; 300 g squid, scored; 8 tiger prawns; 500 g clams; 500 g mussels; 1 baguette, sliced; Olive oil, salt, black pepper

Caldeirada is Portugal's answer to the fish stew — a layered pot of whatever the day's catch offers, simmered with potatoes, tomatoes, peppers, white wine and saffron. Unlike other stews it is barely stirred: ingredients go in in layers and cook gently in the covered pan so the fish stays whole. Lisbon fishermen's quarters still serve it with toasted, garlic-rubbed bread to soak up the coral-red broth.

Lisbon District Portuguese ⏱ 60 min Media

Método

1

Soften the onion and pepper in olive oil over medium heat without browning. Add coriander stalks, chilli, chopped garlic and fry a few minutes more.
2

Pour in the wine with saffron and bay leaf; simmer until reduced by half.
3

Add potatoes, tomatoes and 300 ml water. Break up the tomatoes against the pan and simmer 20–25 minutes until the potatoes are nearly tender.
4

Season well, then nestle the fish into the sauce and arrange squid, prawns, clams and mussels over the top. Cover and cook 6–8 minutes, until shellfish open and fish flakes.
5

Toast the bread, rub with the halved garlic and drizzle with oil. Scatter coriander leaves over the stew and serve the toasts for dunking.

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Caldeirada de Peixe 🍲

Método

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