Fisherman’s Fish Stew

Caldeirada: layers of white fish, potatoes, peppers and tomatoes simmered gently with wine and bay.

Ingredients

For 4 servings.

• 1/4 cup olive oil
• 2 onions, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 tomatoes, sliced
• 4 cloves garlic, sliced
• 1 1/2 lb potatoes, thickly sliced
• 1 lb hake fillets, in chunks
• 1 lb sea bass fillets, in chunks
• 2 bay leaves
• 1 tsp paprika
• 3/4 cup dry white wine
• 1 1/2 tsp salt
• 1/3 cup chopped parsley
• 1/2 baguette, to serve

Method

1. Pour half the oil into a wide pot and layer half the onions, peppers, tomatoes, garlic and potatoes, then the fish, then the rest of the vegetables.
2. Tuck in the bay leaves, sprinkle with the paprika and salt, and pour over the wine and the rest of the oil.
3. Cover and simmer gently for 30–35 minutes without stirring, shaking the pot now and then, until the potatoes are tender.
4. Scatter with parsley and serve in bowls with bread.

Diets and allergens

Nutrition per serving

Related dinners

• Açorda Alentejana with Poached EggsPortuguese · 25 min · Vegetarian, Dairy-free
• Bacalhau à BrásPortuguese · 40 min · Pescatarian, Dairy-free, Gluten-free
• Black-Eyed Bean Salad with Tuna and EggPortuguese · 25 min · Pescatarian, Dairy-free
• Chickpea and Spinach SoupPortuguese · 40 min · Vegetarian, Vegan, Dairy-free
• Cuttlefish Feijoada with White BeansPortuguese · 1 h · Pescatarian, Dairy-free
• Grilled Sardines with Potatoes and Roasted Pepper SaladPortuguese · 40 min · Pescatarian, Dairy-free

All Portuguese recipes · All recipes