Portuguese · seafood

Portuguese fish stew (Caldeirada de peixe)

Name: Portuguese fish stew (Caldeirada de peixe)
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 finely chopped Onions; 1 Diced Red Pepper; Small bunch Coriander; 1 small Red Chilli; 3 cloves Garlic; 400ml Dry White Wine; Pinch Saffron; 1 Bay Leaf; 300g Potatoes; 400g Plum Tomatoes; 600g Cod; 300g Squid; 8 Tiger Prawns; 500g Clams; 500g Mussels; 1 sliced Baguette

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Onions2
Red Pepper1
CorianderSmall
Red Chillismall1
Garlic3 cloves
Dry White Wine400 ml
Saffron
Bay Leaf1
Potatoes300 g
Plum Tomatoes400 g
Cod600 g
Squid300 g
Tiger Prawns8
Clams500 g
Mussels500 g
Baguette1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
2
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
3
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.