Portuguese fish stew (Caldeirada de peixe)
Hearty Portuguese fish stew with tomatoes, wine and saffron—briny shellfish and flaky cod in a fragrant broth perfect for dipping crusty bread.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs onion
- 1 pcs red pepper
- 1 pcs coriander (small bunch)
- 1 pcs red chilli
- 3 pcs garlic cloves
- 400 ml dry white wine
- pinch saffron
- 1 pcs bay leaf
- 300 g potatoes
- 400 g plum tomatoes
- 600 g cod
- 300 g squid
- 8 pcs tiger prawns
- 500 g clams
- 500 g mussels
- 1 pcs baguette (sliced)
Directions
- Heat a drizzle of oil in a large deep-sided frying pan and fry the onion and pepper over medium heat until softened but not browned.
- Finely chop coriander stalks keeping leaves for later and add to the pan with the chilli and chopped garlic; fry a few minutes.
- Add the wine, saffron and bay leaf and let simmer until reduced by half.
- Add the potatoes, tomatoes and 300 ml water and bring to a gentle boil; break up the tomatoes with a spoon and simmer 20-25 minutes until potatoes are just tender and tomatoes have broken down.
- Season well then gently push the fish into the sauce and arrange the squid, prawns, clams and mussels on the surface; put the lid on and cook 6-8 minutes until mussel and clam shells open, prawns are cooked and fish is flaky.
- Toast the bread, rub lightly with halved garlic clove and drizzle with olive oil.
- Serve the stew scattered with chopped coriander leaves and the toasts for dunking.