DinnerMain Course

Caldeirada de Peixe

Name: Caldeirada de Peixe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 300 g white fish fillet cut into large chunks; 200 g shrimp peeled and deveined; 250 g mussel scrubbed and debearded; 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 pcs red bell pepper sliced; 1 pcs green bell pepper sliced; 400 g ripe tomato diced; 500 g potato peeled and sliced 1/2 inch thick; 0.5 cup dry white wine; 2 cup fish broth; 1 pcs bay leaf; 0.25 cup fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This hearty Portuguese fish stew features a vibrant mix of fish and shellfish simmered with potatoes, bell peppers, and tomatoes. It's a comforting one-pot meal, perfect for a family dinner.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 413 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gwhite fish fillet, cut into large chunks
200 gshrimp, peeled and deveined
250 gmussel, scrubbed and debearded
2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 pcsred bell pepper, sliced
1 pcsgreen bell pepper, sliced
400 gripe tomato, diced
500 gpotato, peeled and sliced 1/2 inch thick
0.5 cupdry white wine
2 cupfish broth
1 pcsbay leaf
0.25 cupfresh parsley, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the yellow onion and cook until softened, about 5 minutes.
About 5 min
3
Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.
About 5 min
4
Add the ripe tomatoes, potatoes, dry white wine, fish broth, bay leaf, salt, and black pepper to the pot.
About 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Ensure potatoes are fully cooked before adding fish.
6
Gently add the white fish fillet chunks, shrimp, and mussels to the pot.
About 1 min
7
Cover and cook for another 5-8 minutes, or until the fish is cooked through, the shrimp are pink, and the mussels have opened.
About 8 min
Cook’s note: Discard any mussels that do not open.
8
Remove the bay leaf and stir in the fresh parsley.
About 1 min
9
Serve hot, directly from the pot.
Cook’s note: Enjoy with crusty bread for dipping.

Per serving

Nutrition

78%Score

Calories: 412.5kcal
Protein: 38.9g
Carbs: 39.9g
Fat: 9.6g
Fibre: 6.5g
Sugar: 9.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover caldeirada in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth if needed.