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Easy Portuguese Caldeirada Fish Stew Recipe for Family Dinner
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Easy Portuguese Caldeirada Fish Stew Recipe for Family Dinner

A simple, family-friendly version of Portuguese caldeirada, a rustic fish stew made with firm white fish, shrimp, potatoes, tomatoes, peppers, and a light tomato-wine broth.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 2 tablespoons olive oil 30 mL
  • 1 large yellow onion thinly sliced (about 2 cups/300 g)
  • 1 red bell pepper thinly sliced (about 1 1/2 cups/150 g)
  • 4 garlic cloves minced (about 4 teaspoons/12 g)
  • 1 1/2 pounds Yukon Gold potatoes sliced 1/4 inch thick (680 g)
  • 1 can diced tomatoes with juices 14.5 ounces (411 g)
  • 2 cups seafood stock or low-sodium chicken broth 480 mL
  • 1/2 cup dry white wine 120 mL
  • 1 teaspoon sweet paprika 2 g
  • 1/2 teaspoon smoked paprika 1 g
  • 1 bay leaf
  • 1 teaspoon kosher salt plus more to taste (6 g)
  • 1/4 teaspoon ground black pepper 0.5 g
  • 1 1/2 pounds firm white fish fillets such as cod, halibut, or haddock, cut into 2-inch pieces (680 g)
  • 12 ounces large raw shrimp peeled and deveined (340 g)
  • 2 tablespoons chopped fresh parsley 8 g
  • 1 tablespoon fresh lemon juice 15 mL
  • Lemon wedges and crusty bread for serving (optional)

Instructions

  • Heat the olive oil in a wide Dutch oven or deep skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
  • Add the potatoes, diced tomatoes and their juices, stock, wine, sweet paprika, smoked paprika, bay leaf, salt, and black pepper. Gently stir, bring the liquid to a simmer, then cover and cook until the potatoes are nearly tender, about 15 to 18 minutes.
  • Nestle the fish pieces into the simmering broth. Cover and cook gently for 5 minutes. Do not stir vigorously, as the fish can break apart.
  • Add the shrimp, cover, and cook until the shrimp are pink and opaque and the fish flakes easily, about 3 to 5 minutes more. The thickest pieces of fish should reach 145°F (63°C).
  • Remove and discard the bay leaf. Stir in the parsley and lemon juice. Taste the broth and add more salt or pepper if needed. Serve hot with lemon wedges and crusty bread, if desired.