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Portuguese Fish Stew (Caldeirada)

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This Portuguese Fish Stew, also known as Caldeirada, is a flavorful and comforting dish made with a variety of fish fillets, potatoes, tomatoes, and aromatic spices. The combination of saffron, thyme, and smoked paprika creates a rich and satisfying stew that is perfect for a cozy dinner.

Ingredients

Scale

Main Ingredients:

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 2 tomatoes, diced
  • 1/4 cup white wine
  • 4 cups chicken stock (or fish stock, or use half clam juice)
  • 2 teaspoons fish sauce (skip if using fish stock/clam juice)
  • large pinch saffron, crumbled
  • 1/8 teaspoon ground clove (or allspice)- optional see notes
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1–2 tablespoons fresh thyme (lemon thyme is nice)
  • 1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version
  • 1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces

Instructions

  1. Prepare the Base: Heat olive oil in a large pot, sauté onion and garlic until fragrant. Add tomatoes, white wine, chicken stock, fish sauce, saffron, cloves, smoked paprika, salt, pepper, bay leaves, and thyme. Simmer for 15 minutes.
  2. Add Potatoes and Fish: Add cubed potatoes and cook until tender. Gently add fish fillets, simmer for 5-7 minutes until fish is cooked through.
  3. Serve: Remove bay leaves, adjust seasoning if needed, and serve hot, garnished with fresh herbs.

Notes

  • You can customize the seafood in this stew by adding your favorite shellfish or different types of fish.
  • If you prefer a thicker stew, you can mash some of the potatoes to create a creamier texture.

Nutrition

Find it online: https://cookedbyandy.com/portuguese-fish-stew-caldeirada/