Ah, Portuguese seafood stew—just the thought of it makes my mouth water. Imagine a pot brimming with the ocean’s bounty: clams, shrimp, and fish mingling in a rich, aromatic broth. It’s like a coastal escape in a bowl, perfect for those nights when you’re yearning for a little adventure without leaving your kitchen.
Steps
- Heat olive oil in a large pot over medium heat. Sauté diced onion and chopped garlic until they become soft and golden, around 6 minutes. Add diced tomatoes and cook until they start to break down, about 4 minutes.
- Pour in the white wine and let it simmer until it mostly evaporates, approximately 2-3 minutes.
- Add stock, fish sauce (if using chicken broth), crumbled saffron, a pinch of clove or allspice, smoked paprika, salt, pepper, bay leaves, and fresh thyme. Stir in the potatoes and bring the mixture to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes.
- Add the fish pieces and gently bring to a simmer over medium heat. Stir carefully to avoid breaking the fish, and cook until the fish is just done, about 3-4 minutes.
- Turn off the heat and taste the broth, adjusting the salt if needed.
- Garnish with fresh parsley or cilantro, lemon wedges, and chili flakes. Serve the stew with crusty bread or rice.
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, roughly chopped
- 2 tomatoes, diced
- 1/4 cup white wine
- 4 cups chicken stock (or fish stock, or half clam juice)
- 2 teaspoons fish sauce (omit if using fish stock or clam juice)
- Large pinch of saffron, crumbled
- 1/8 teaspoon ground clove or allspice (optional)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 1–2 tablespoons fresh thyme (lemon thyme is a good option)
- 1 lb potatoes, cut into 1-inch cubes (Yukon, baby red, or white; peel russets)
- 1.5 lbs fish fillets (boneless, skinless) such as wild cod, haddock, sea bass, or salmon, or substitute with shellfish like clams, mussels, or shrimp, cut into 1 1/2-inch pieces.
- Lemon wedges
- Fresh Italian parsley or cilantro
- Crusty bread
- Chili flakes
FAQ
- What is Caldeirada, and how is it typically prepared?
- Caldeirada is a traditional Portuguese fish stew known for its light and flavorful saffron-infused broth. It combines fish or shellfish with potatoes and can be prepared quickly in about 30 minutes. The stew is often served with rice or crusty bread to soak up the delicious broth.
- What types of fish are best for making Portuguese Fish Stew?
- Firm white fish are ideal for this stew as they maintain their shape during cooking. Recommended options include sea bass, halibut, black cod, haddock, and red snapper. Salmon, scallops, and shrimp can also be used, either alone or in combination.
- Can I substitute potatoes in the recipe for a lower-carb option?
- Yes, you can substitute potatoes with cauliflower to make a lower-carb version of the stew. While not traditional, cauliflower works well in absorbing the flavors of the broth.
- What garnishes are suggested for the Portuguese Fish Stew?
- To enhance the flavor and presentation, you can garnish the stew with fresh parsley or cilantro, a squeeze of lemon juice, and chili flakes for a bit of heat. Serving with crusty bread or rice is also recommended to complement the dish.
- Is saffron necessary for the recipe, and what should I know about using it?
- Saffron is a key ingredient in Caldeirada, imparting a distinct aroma and flavor to the broth. When using saffron, crumble it slightly to release its fragrance. Note that darker saffron strands typically have more flavor, and while smoked paprika is included in the recipe, it can slightly mute the saffron’s taste.
Tips
- Use firm white fish like sea bass, halibut, or haddock to ensure the fish holds its shape in the stew and doesn’t disintegrate.
- Consider substituting potatoes with cauliflower for a lower-carb version of the stew, while still maintaining its hearty texture.
- Crumble the saffron slightly with your fingers before adding it to the broth to release more of its flavor and aroma.
- Avoid over-stirring the stew after adding the fish to prevent it from breaking apart. Instead, gently ladle the broth over the fish.
Equipment
- Dutch Oven or Heavy Bottom Pot
- Saffron (spice, often purchased online)
- Fish Sauce (if not using fish stock/clam juice)
