Caldeirada de Peixe
A rustic Portuguese fish stew layered with potatoes, onions, and aromatic seafood in a tomato-wine broth. Hearty, warming, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs firm white fish fillets (cod, haddock)
- 4 whole medium potatoes, sliced thin
- 3 whole large onions, sliced
- 14 oz canned crushed tomatoes
- 1 cup dry white wine
- ¼ cup fresh parsley, chopped
- 3 whole garlic cloves, minced
- 1 whole bay leaf
Instructions
- 1
Slice potatoes into quarter-inch rounds.
- 2
Slice onions into half-inch rings.
- 3
Mince garlic and chop parsley.
- 4
Cut fish into two-inch chunks, removing any bones.
- 5
Heat olive oil in large pot over medium heat.
- 6
Add minced garlic, cook until fragrant.
- 7
Add sliced onions, stir and cook until softened.
- 8
Layer half the potato slices on top of onions.
- 9
Pour crushed tomatoes and wine over potatoes.
- 10
Add bay leaf, salt, and pepper to taste.
- 11
Bring to boil, then reduce heat to medium-low.
- 12
Layer remaining potato slices on top.
- 13
Cover pot with lid, simmer fifteen minutes.
- 14
Arrange fish chunks on top of potatoes.
- 15
Cover again, simmer until fish is opaque.
- 16
Taste and adjust seasoning with salt and pepper.
- 17
Sprinkle fresh parsley on top before serving.
Tools you’ll need
- large heavy-bottomed pot with lid
- wooden spoon
- sharp chef's knife
- cutting board
- measuring cups
- ladle
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