Portuguese Seafood Stew, known locally as Caldeirada de Peixe, is a rich, flavorful dish that beautifully showcases the bounty of the sea. Originating from Portugal’s coastal regions, this hearty stew is a comforting mix of fresh seafood, potatoes, tomatoes, and aromatic spices. Its simplicity and depth of flavor make it a beloved dish not just in Portugal but worldwide. The beauty of this recipe lies in its flexibility—you can use whatever seafood is freshest and most available, creating a dish that is as unique as it is delicious. Perfect for family meals or entertaining guests, this stew is both rustic and elegant, combining centuries-old traditions with timeless appeal.
Why You’ll Love This Recipe
There’s something magical about Portuguese Seafood Stew. It’s packed with layers of flavor, from the briny freshness of the seafood to the smoky warmth of paprika and the zesty kick of citrus. This dish is incredibly versatile, making it ideal for customizing to suit your taste. It’s also one-pot cooking at its best—easy to prepare, yet impressive enough to serve at a dinner party. You’ll love how it brings together simple, wholesome ingredients to create a dish that feels indulgent without being heavy. Plus, it’s a fantastic way to enjoy a taste of Portugal in your own kitchen.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Yield: 6 servings
- Serving size: 1 bowl (approximately 1.5 cups)
Nutritional Information (per serving)
- Calories: 390 kcal
- Carbohydrates: 22g
- Protein: 32g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
Ingredients
- 1 lb (450g) firm white fish (such as cod or haddock), cut into chunks
- 1 lb (450g) shellfish (clams or mussels), scrubbed and cleaned
- ½ lb (225g) shrimp, peeled and deveined
- 4 medium potatoes, sliced into ¼-inch rounds
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp red chili flakes (optional)
- 1 cup dry white wine
- 2 cups fish or seafood stock
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Step-by-Step Instructions
- Prepare the Ingredients
- Clean and prepare all seafood. Ensure the clams or mussels are scrubbed and any beards are removed. Peel and devein the shrimp. Cut the fish into bite-sized chunks.
- Slice the potatoes, onion, and peppers, and dice the tomatoes.
- Cook the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
- Build the Base
- Add the diced tomatoes, bell peppers, smoked paprika, and red chili flakes (if using). Cook for 5 minutes, stirring occasionally, until the vegetables soften and the flavors meld together.
- Add the Liquid
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Add the fish stock and bay leaf, then bring the mixture to a gentle simmer.
- Layer the Potatoes
- Arrange the potato slices on top of the stew base, ensuring they are submerged in the liquid. Cover and let simmer for 10-15 minutes, or until the potatoes are nearly tender.
- Add the Seafood
- Gently add the fish chunks to the pot, followed by the shrimp and shellfish. Cover and cook for another 7-10 minutes, or until the fish is cooked through, the shrimp are pink, and the clams or mussels have opened. Discard any shellfish that remain closed.
- Finish the Dish
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle the stew with fresh parsley and serve hot with lemon wedges on the side.
Ingredient Background
Portuguese cuisine is deeply rooted in its maritime culture, and Caldeirada de Peixe is a testament to this heritage. This dish uses a mix of firm white fish, shrimp, and shellfish, but you can adapt it to include squid, scallops, or even crab. The smoky paprika and fresh parsley are signature ingredients in Portuguese cooking, adding depth and brightness to the dish. Potatoes and tomatoes not only make the stew hearty but also absorb the flavors of the broth, creating a truly satisfying meal.
Technique Tips
- Use fresh seafood: The quality of the seafood is key to this dish, so choose the freshest available for the best results.
- Don’t overcook the seafood: Add the shrimp and shellfish toward the end of cooking to prevent them from becoming rubbery.
- Layer carefully: Layering the ingredients ensures that everything cooks evenly and the potatoes absorb the flavors of the broth.
- Deglaze the pot: Adding wine after sautéing the vegetables lifts any browned bits from the bottom, enhancing the depth of the stew.
- Cook gently: Simmer the stew over medium heat to preserve the delicate textures of the seafood.
Alternative Presentation Ideas
- Serve the stew in individual bowls with crusty bread on the side for dipping.
- Present the dish family-style in a large, rustic pot with a ladle, encouraging guests to help themselves.
- Pair the stew with saffron rice for a vibrant and aromatic presentation.
- Use shallow bowls and garnish with a sprig of fresh parsley and a lemon wedge for a restaurant-style plating.
Additional Tips for Success
- If you prefer a thicker broth, mash a few potato slices into the stew before serving.
- For extra richness, drizzle a bit of olive oil over the finished dish.
- Always discard any shellfish that do not open during cooking—they are not safe to eat.
- If you have time, let the stew rest for 10 minutes after cooking to allow the flavors to meld.
Recipe Variations
- Vegetarian Caldeirada: Replace the seafood with hearty vegetables like zucchini, mushrooms, and artichoke hearts, and use vegetable stock.
- Spicy Seafood Stew: Add sliced chorizo and increase the chili flakes for a smoky, spicy kick.
- Lobster Stew: Swap the shrimp for chunks of lobster tail for an indulgent twist.
- Coconut Twist: Add 1 cup of coconut milk to the broth for a creamy, tropical variation.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Seafood stews are best eaten fresh, but if needed, freeze the broth and vegetables without the seafood. Add fresh seafood when reheating.
- Reheating: Warm the stew gently over low heat to avoid overcooking the seafood.
Healthier Twist Ideas
- Replace white potatoes with sweet potatoes for added fiber and natural sweetness.
- Use low-sodium fish stock to reduce the sodium content.
- Add more vegetables, such as spinach or kale, for extra nutrients.
- Drizzle with lemon juice instead of olive oil for a lighter finish.
Serving Suggestions for Events
- Casual Gatherings: Pair the stew with a loaf of crusty bread and a crisp green salad.
- Dinner Parties: Serve alongside a Portuguese Vinho Verde or a dry white wine for a sophisticated pairing.
- Festive Occasions: Present the stew in a large serving bowl, surrounded by smaller bowls of garnishes like fresh herbs, lemon wedges, and chili flakes, so guests can customize their portions.
Special Equipment
- Large pot or Dutch oven
- Sharp knife for slicing vegetables and seafood
- Ladle for serving
- Cleaning brush for scrubbing shellfish
Frequently Asked Questions
1. Can I use frozen seafood?
Yes, frozen seafood works well. Thaw it thoroughly and pat dry before adding it to the stew.
2. What type of fish is best for this recipe?
Firm white fish like cod, haddock, or monkfish is ideal as it holds its shape during cooking.
3. How can I make the stew less spicy?
Omit the red chili flakes and use mild paprika instead of smoked paprika for a milder flavor.
4. Can I add wine substitutes?
If you prefer not to use wine, replace it with an equal amount of fish stock and a splash of white vinegar or lemon juice for acidity.
5. How do I know when the shellfish is cooked?
Shellfish is cooked when the shells open. Discard any that remain closed.
6. Can I prepare this dish ahead of time?
You can prepare the broth and vegetables ahead of time, but add the seafood just before serving for optimal texture.
7. What’s the best way to clean clams and mussels?
Soak them in salted water for 20 minutes to remove sand, then scrub the shells and remove any beards.
8. Is Portuguese Seafood Stew gluten-free?
Yes, the recipe is naturally gluten-free as long as the stock and other ingredients are certified gluten-free.
Conclusion
Portuguese Seafood Stew is a celebration of Portugal’s rich culinary heritage, offering a delightful combination of flavors and textures. Whether you’re a seafood lover or just looking to try something new, this dish is a perfect choice. Easy to prepare and endlessly customizable, it’s a recipe that you’ll want to make again and again. Gather your ingredients, embrace the art of one-pot cooking, and enjoy a warm, comforting bowl of Caldeirada de Peixe!
Print
Portuguese Seafood Stew (Caldeirada de Peixe)
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 lb (450g) firm white fish (such as cod or haddock), cut into chunks
- 1 lb (450g) shellfish (clams or mussels), scrubbed and cleaned
- ½ lb (225g) shrimp, peeled and deveined
- 4 medium potatoes, sliced into ¼-inch rounds
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp red chili flakes (optional)
- 1 cup dry white wine
- 2 cups fish or seafood stock
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the Ingredients
- Clean and prepare all seafood. Ensure the clams or mussels are scrubbed and any beards are removed. Peel and devein the shrimp. Cut the fish into bite-sized chunks.
- Slice the potatoes, onion, and peppers, and dice the tomatoes.
- Cook the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
- Build the Base
- Add the diced tomatoes, bell peppers, smoked paprika, and red chili flakes (if using). Cook for 5 minutes, stirring occasionally, until the vegetables soften and the flavors meld together.
- Add the Liquid
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Add the fish stock and bay leaf, then bring the mixture to a gentle simmer.
- Layer the Potatoes
- Arrange the potato slices on top of the stew base, ensuring they are submerged in the liquid. Cover and let simmer for 10-15 minutes, or until the potatoes are nearly tender.
- Add the Seafood
- Gently add the fish chunks to the pot, followed by the shrimp and shellfish. Cover and cook for another 7-10 minutes, or until the fish is cooked through, the shrimp are pink, and the clams or mussels have opened. Discard any shellfish that remain closed.
- Finish the Dish
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle the stew with fresh parsley and serve hot with lemon wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 360
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g