Portuguese Fish Stew (Caldeirada de Peixe)
A hearty Portuguese seafood stew of cod, squid, prawns, clams, and mussels simmered with potatoes, tomatoes, white wine, saffron, and coriander, served with garlic-rubbed toasted baguette.
- 45 min
- 600 kcal
- Pescatarian
- Portuguese
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat a drizzle of oil in a large, deep-sided frying pan and fry the onion and red pepper over medium heat until softened but not browned.
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Step 2:
Finely chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan with the red chilli and chopped garlic.
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Step 3:
Fry for a few more minutes.
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Step 4:
Add the white wine, saffron, and bay leaf, then simmer until the liquid has reduced by half.
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Step 5:
Add the potatoes, plum tomatoes, and 300ml water, then bring to a gentle boil.
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Step 6:
Break up the tomatoes against the side of the pan with a spoon.
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Step 7:
Simmer for 20–25 minutes, until the potatoes are just tender and the tomatoes have broken down.
20–25 min -
Step 8:
Season well, then gently push the cod into the sauce and arrange the squid, tiger prawns, clams, and mussels on the surface.
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Step 9:
Cover and cook for 6–8 minutes, until the mussel and clam shells have opened, the prawns are cooked, and the fish is flaky.
6–8 min -
Step 10:
Toast the baguette slices, rub them lightly with a halved garlic clove, and drizzle with olive oil.
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Step 11:
Serve the stew scattered with chopped coriander leaves, with the toasts for dunking.
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