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Pot of Caldeirada de peixe fish stew with potatoes and peppers
Steaming stew of white fish and vegetables in a rich tomato base

Traditional Portuguese fish stew (Caldeirada de peixe)

Author: Flavelo
Recipes Main Courses Soups
Caldeirada is the iconic one-pot dish of Portuguese fishermen, originally made on board from unsold, damaged, or smaller fish. The soul of the dish is layering: vegetables and fish are piled on top of each other to steam, allowing flavours to mingle without the delicate fish breaking apart from stirring. This is not a quick soup, but a slow-cooked stew where the potato thickens the sauce.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Heavy-bottomed pot (for heat distribution)
  • Sharp knife for slicing

Allergen Information

⚠️ Fish
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Cut the fish into large, palm-sized pieces, season with salt and pepper. Peel the potatoes and slice into half-centimetre rounds. Slice the onion, tomatoes, and pepper into rings as well.

Tip: Potato thickness is key: if too thick, they won't cook by the time the fish is ready.
2 ✓

Drizzle olive oil in the bottom of the pot. Layer the ingredients: onion at the bottom, then potato, pepper, tomato, then the fish.

Tip: The hardest vegetables should go at the bottom where there is most heat and moisture.
3 ✓

Sprinkle the layers with chopped garlic, parsley, and paprika. Repeat layering until ingredients are used up.

Tip: Layering ensures every bite has complex flavour even without mixing.
4 ✓

Pour over the white wine and fish stock. Cover the pot and place over medium heat.

Tip: The liquid doesn't need to cover everything completely; the food will cook in the steam.
5 ✓

Simmer gently for about 25-30 minutes until the potatoes are soft. Do not stir, only shake!

Tip: Check the potatoes with a fork; if soft, the fish is certainly done.
6 ✓

Serve in deep bowls, drizzled with the juices, with fresh bread for mopping up.

Tip: Let stand for 5 minutes before serving so the flavours meld and the sauce cools slightly.

Recipe FAQ

What fish should I use?
Any white-fleshed sea fish works (cod, sea bream), but it's best to mix several types. Oily fish make the stock richer.
Can I stir it while cooking?
Strictly forbidden! Fish flesh is fragile. If you're worried about sticking, just shake the pot by the handles.

Ingredients

  • 800 g White fish (e.g. Cod, Haddock mixed)
  • 3 tbsp Olive oil
  • 2 pieces Onion
  • 4 cloves Garlic
  • 4 pieces Ripe tomatoes
  • 500 g Potatoes
  • 1 pieces Green pepper
  • 1 tsp Paprika
  • 100 ml Dry white wine
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 300 ml Fish stock (or water)