Best 3 Caldeirada Portuguese Fish Stew Recipes

**Caldeirada Portuguesa: A Journey Through the Flavors of Portugal's Coastal Cuisine**

Embark on a culinary voyage to the shores of Portugal with Caldeirada Portuguesa, a traditional fish stew that embodies the essence of Portuguese coastal cuisine. This delectable dish is a symphony of flavors and textures, showcasing the bounty of the sea in a vibrant and aromatic broth. Each region of Portugal boasts its unique take on Caldeirada, reflecting the diversity of the country's fishing communities. From the Algarve to the Azores, every pot tells a story of culinary heritage and the deep connection between Portuguese culture and the ocean.

In this comprehensive guide, we'll delve into the secrets of Caldeirada Portuguesa, exploring variations from different regions and providing step-by-step recipes for each. Discover the nuances of Caldeirada à Setubalense, with its generous use of tomatoes and bell peppers, and Caldeirada de Peixe do Algarve, where the flavors of piri-piri and saffron dance on the palate. We'll also venture into the Azores for Caldeirada da Ilha Terceira, where the bounty of the sea meets the warmth of paprika and the smokiness of chorizo.

Whether you're a seasoned cook or just starting your culinary journey, our detailed recipes and insightful tips will ensure your Caldeirada Portuguesa is a feast for the senses. So, gather your ingredients, prepare your taste buds, and let's dive into the vibrant world of Portuguese fish stews.

Let's cook with our recipes!

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)

Caldeirada De Peixe (Portuguese Fish Stew) image

This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

Provided by threeovens

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

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)

Caldeirada (Portuguese Fish Stew) image

Make and share this Caldeirada (Portuguese Fish Stew) recipe from Food.com.

Provided by coolinaria

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

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)

Caldeirada De Peixe (Portuguese Fish Stew) image

Make and share this Caldeirada De Peixe (Portuguese Fish Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

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.

Tips:

Select the freshest fish possible: The quality of your fish will greatly impact the flavor of your caldeirada. Look for fish that is firm and shiny, with clear eyes and no signs of spoilage.
Use a variety of fish: Caldeirada is traditionally made with a variety of fish, such as cod, sea bass, sea bream, and monkfish. This gives the stew a complex and flavorful broth.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it or it will become tough and dry. Cook the fish just until it is opaque and flakes easily with a fork.
Use a good quality olive oil: Olive oil is an important ingredient in caldeirada, so be sure to use a good quality extra virgin olive oil.
Add vegetables and herbs: Vegetables and herbs add flavor and depth to the stew. Common vegetables used in caldeirada include tomatoes, onions, peppers, and potatoes. Common herbs include parsley, cilantro, and bay leaves.
Serve with crusty bread: Caldeirada is traditionally served with crusty bread, which is used to soak up the delicious broth.

Conclusion:

Caldeirada is a delicious and hearty Portuguese fish stew that is perfect for a cold winter day. It is made with a variety of fresh fish, vegetables, and herbs, and is simmered in a flavorful broth. Caldeirada is a popular dish in Portugal and is often served at celebrations and gatherings. If you are looking for a new and exciting seafood dish to try, caldeirada is a great option.