Portuguese Fish Stew

Portuguese caldeirada-style fish stew with potatoes, tomatoes, peppers and firm white fish gently simmered in layers.

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Caldeirada is a Portuguese fish stew that relies on good seafood and gentle cooking. Layering the vegetables and adding the fish late keeps it from breaking apart.

Ingredients

• 900 g firm white fish (cut into large chunks)
• 700 g potatoes (peeled and sliced 1 cm thick)
• 2 onions (thinly sliced)
• 1 red capsicum (sliced)
• 500 g ripe tomatoes (sliced or chopped)
• 4 garlic cloves (thinly sliced)
• 4 tbsp olive oil
• 200 ml dry white wine
• 350 ml fish stock or water
• 2 bay leaves
• 1 tsp sweet paprika
• 0.5 tsp smoked paprika
• 1.25 tsp salt (divided)
• 0.5 tsp black pepper
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh coriander (chopped, optional)
• 1 lemon (cut into wedges)

Step-by-step method

1. Season the fish lightly with a little of the salt and set it aside in the refrigerator while you prepare the vegetables.
2. Pour 2 tablespoons olive oil into a wide heavy pot. Layer half the onions, potatoes, capsicum, tomatoes and garlic in the bottom.
3. Sprinkle with half the paprika, a little salt and pepper and add one bay leaf. Repeat with the remaining vegetables and seasonings.
4. Pour over the wine, fish stock and remaining olive oil. Bring to a gentle boil, then reduce the heat, cover and simmer for 20–25 minutes until the potatoes are almost tender.
5. Lay the fish pieces over the vegetables in a single layer. Spoon some hot broth over the top but avoid stirring vigorously.
6. Cover again and simmer very gently for 8–10 minutes, or until the fish is opaque and flakes easily. Avoid overcooking or the pieces will fall apart.
7. Taste the broth and adjust salt and pepper. If the stew seems too watery, remove the fish carefully and simmer the broth uncovered for a few minutes before returning it.
8. Finish with parsley and coriander if using. Rest for 5 minutes and serve in deep bowls with lemon wedges and crusty bread.