Best 3 Caldeirada De Peixe Portuguese Fish Stew Recipes

Caldeirada de peixe portuguesa, or Portuguese fish stew, is a classic dish that showcases the bounty of the sea. This hearty stew is made with a variety of fish, shellfish, and vegetables, all simmered together in a flavorful broth. The result is a delicious and comforting dish that is perfect for a special occasion or a casual weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE FISH STEW (CALDEIRADA DE PEIXE)

Portuguese fish stew (Caldeirada de peixe) image

This Portuguese fish stew contains a mixture of fish including squid, prawns, clams and mussels. It is a low calorie recipe and makes several portions, perfect for sharing with a group of friends or family

Provided by olivemagazine

Categories Dinner

Time 1h

Yield Serves 6-8

Number Of Ingredients 17

Ingredients

olive oil
2 onions, finely chopped
1 red pepper, seeded and diced
a small bunch coriander
1 small red chilli, seeded and finely chopped
3 cloves garlic, 2 chopped and 1 halved for toasts
400ml dry white wine
a pinch saffron
1 bay leaf
300g potatoes, peeled and diced
400g tin plum tomatoes
600g (use a mixture if you like) skinless firm white fish, cut into large chunks
300g squid, cleaned and sliced
6-8 raw tiger or tiger prawns
500g clams, cleaned
500g mussels, cleaned
1 baguette, sliced

Steps:

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.
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.
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.

Nutrition Facts : Calories 389 calories, Fat 4.4 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 38.2 grams carbohydrates, Sugar 7.8 grams sugar, Fiber 4.1 grams fiber, Protein 38.2 grams protein, Sodium 1.7 milligram of sodium

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)

Caldeirada De Peixe (Portuguese Fish Stew) image

This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

Provided by threeovens

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
3 onions, cut in half then sliced thin
2 red peppers, sliced thin
3 garlic cloves, minced
10 ounces potatoes, peeled and sliced in 1/2 inch slices
4 tomatoes, coarsely chopped
1 1/2 cups dry white wine
4 cups vegetable broth (optional)
2 bay leaves
4 black peppercorns
1 pinch saffron
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
16 large shrimp, peeled tails intact
16 mussels
16 clams
fresh cilantro (to garnish)
1 garlic clove, peeled and halved
1 baguette, sliced on the diagonal and toasted

Steps:

In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
Ladle stew into serving bowl and garnish with cilantro.
Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)

Caldeirada De Peixe (Portuguese Fish Stew) image

Make and share this Caldeirada De Peixe (Portuguese Fish Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 leeks, washed and coarsely chopped
1 fennel bulb, white parts only coarsely chopped
5 garlic cloves, minced
1 cup diced tomato
1 red bell pepper, cored seeded diced
1 bay leaf
1 orange, zest of
1 quart fish stock or 1 quart water
1 (8 ounce) bottle clam juice (add only if using water and not fish stock)
2 cups dry white wine
1/2 teaspoon red pepper flakes
1 tablespoon salt
fresh ground black pepper, to taste
3 lbs cod fish fillets or 3 lbs boneless white fish, and shellfish

Steps:

Heat the oil in a large stockpot or dutch oven, add the onions and leeks and saute until softened. Add the fennel and garlic and saute until aromatic.
Add all of the remaining ingredients except the fish and/or shellfish and bring to a boil. Cover, lower heat and simmer for 20 minutes.
While the stock is simmering, cut the fish into bite-sized portions. Bring the stock back to a rapid boil, add the fish and cook for 1 minute.
Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pot occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as the shrimp lose their gray translucency. Any longer than this and they become tough and overcooked. Depending on your pot and burner, this will probably be about 2-3 minutes.
Serve hot with wedges of Broa either on the side or in the dish with the soup ladled over.

Tips:

Choose fresh fish. Caldeirada de Peixe is a great way to use up leftover fish, but it's best to start with fresh fish if you can. Look for fish that is firm and has a mild smell.
Use a variety of fish. Caldeirada de Peixe is a great way to try different types of fish. Use a mix of white fish, such as cod, halibut, and flounder, and oily fish, such as salmon, tuna, and sardines.
Don't overcrowd the pan. When cooking the fish, don't overcrowd the pan. This will prevent the fish from cooking evenly.
Don't overcook the fish. Fish is delicate, so it's important not to overcook it. Cook the fish until it is just opaque in the center.
Use a flavorful broth. The broth is an important part of Caldeirada de Peixe. Use a flavorful broth, such as fish stock, chicken stock, or vegetable broth.
Add vegetables. Vegetables add flavor and texture to Caldeirada de Peixe. Use a variety of vegetables, such as potatoes, carrots, onions, and tomatoes.
Add herbs and spices. Herbs and spices add flavor to Caldeirada de Peixe. Use a variety of herbs and spices, such as parsley, cilantro, thyme, oregano, and paprika.
Serve with bread or rice. Caldeirada de Peixe is traditionally served with bread or rice. This helps to soak up the delicious broth.

Conclusion:

Caldeirada de Peixe is a delicious and easy-to-make Portuguese fish stew. It's a great way to use up leftover fish, and it's also a great way to try different types of fish. With its flavorful broth, tender fish, and variety of vegetables, Caldeirada de Peixe is a surefire hit. So next time you're looking for a delicious and easy-to-make seafood dish, give Caldeirada de Peixe a try.