PortugueseMain course
Portuguese fish stew (Caldeirada de peixe)
This Portuguese fish stew, or Caldeirada de Peixe, is a seafood pot built on a base of softened onions, peppers, and garlic. A splash of white wine and a pinch of saffron infuse the broth, which then simmers with potatoes and plum tomatoes until thickened. Finally, cod, squid, prawns, clams, and mussels cook quickly in the fragrant liquid. Serve it with crusty garlic-rubbed toast for soaking up all the juices.
Method
3 steps · 34 min total
- 01
Sauté Aromatics and Reduce Wine
Heat a drizzle of oil in a large, deep-sided frying pan. Fry the onion and pepper on a medium heat until softened but not browned.
Finely chop the coriander stalks (save the leaves for later) and add them to the pan along with the chilli and chopped garlic. Cook for another few minutes, until fragrant. Pour in the wine, saffron, and bay leaf, then let it simmer until the liquid is reduced by half.
- 02
