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Portuguese Fish Stew Caldeirada

This traditional Portuguese stew is a coastal treasure that brings the taste of the sea right to your dinner table! The magic happens overnight when the saffron, paprika, and white wine meld together with the fish, creating layers of flavor that'll have your family asking for seconds. Trust me, making this a day ahead is actually doing yourself a favor.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 2 red bell peppers sliced
  • 1½ pounds Yukon Gold potatoes cut into ½-inch slices
  • 1 28-ounce can crushed tomatoes
  • 1 cup dry white wine
  • 2 cups fish stock or clam juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon saffron threads
  • 2 bay leaves
  • 2 pounds firm white fish cod, halibut, or sea bass, cut into 2-inch chunks
  • 1 pound large shrimp peeled and deveined
  • Salt and black pepper to taste
  • ½ cup fresh parsley chopped
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add onions and cook for 8-10 minutes until softened and starting to caramelize.
  2. Add garlic and bell peppers, cooking for another 3 minutes until fragrant.
  3. Layer the potato slices over the vegetables, then pour in the crushed tomatoes, white wine, and fish stock.
  4. Add smoked paprika, saffron threads, and bay leaves. Season with salt and pepper, then bring to a boil.
  5. Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
  6. Gently nestle the fish chunks into the stew, cover, and cook for 5 minutes.
  7. Add the shrimp, cover again, and cook for another 3-4 minutes until shrimp are pink and fish is cooked through.
  8. Remove bay leaves, taste and adjust seasonings. Garnish with fresh parsley and serve with crusty bread, or refrigerate overnight for even better flavor the next day.