Best 6 Portuguese Fish Stew Recipes

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)

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.

PORTUGUESE-STYLE FISH STEW

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
• Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
• Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

PORTUGUESE FISH STEW

Steps:

• Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
• Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
• Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

CALDEIRADA (PORTUGUESE FISH STEW)

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.

PORTUGUESE FISH STEW

Steps:

• Stir together oil and potatoes in a 5-quart glass or ceramic casserole. Cover securely with microwave plastic wrap or a tightly fitting lid. Cook at 100 percent power for 4 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
• Remove from oven. Place fish bones and heads on a double thickness of cheesecloth and tie securely with string. Add to casserole along with 2 1/2 cups of the wine and garlic. Cover and cook for 22 minutes, stirring twice.
• While potato mixture is cooking, halve fillets lengthwise and remove pin bones; try a tweezers. Cut across into 2-inch chunks.
• If using plastic, prick to release steam. Remove casserole from oven and uncover. Discard fish heads and bones in cheesecloth. Place fish over potatoes and top with kale. Re-cover and cook for 17 minutes. If using plastic, prick to release steam.
• Remove from oven and uncover. Stir in remaining 1-cup wine, salt and pepper to taste, breaking up the fish as you stir. Re-cover and cook for 3 minutes more or until hot.

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)

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.