Here’s a simple recipe for Portuguese Fish Stew (Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!
This rustic fish stew hails from Portugal, called Caldeirada, is light and flavorful and infused with saffron. Today I’ve used a mix of salmon and wild cod, but in the past, I’ve thrown in mussels and shrimp. It’s a nice way to use what you have. New potatoes give the soup a little body. Serve it on its own or with crusty bread to mop up the flavorful saffron broth.
The best part? This Portuese Fish Stew comes together in under 30 minutes! A delicious dinner in no time flat.
It starts with sauteing the onion and garlic until golden and fragrant. Add the diced tomatoes and cook until they soften and begin losing their shape.
Add a generous pinch of saffron, crumbling it a little in your fingers.
Add the stock, bay leaves, salt, spices and potatoes.
Bring the potatoes to a simmer, cover and cook until tender, about 15 minutes.
Then add the fish and thyme.
The best firm fish for soups or stews:
You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 the best fish (and seafood) to use in soups and stews.
- sea bass
- black cod
- red snapper
Simmer gently until the fish is just cooked through, about 4 minutes.
Try not to stir too much, but rather gently ladle the saffron broth over top.
Garnish with fresh parsley or cilantro, a squeeze of lemon, and if you like spice- some chili flakes.
Dish up the stew and serve with crusty bread or rice if you want.
Enjoy the stew.
Try to stay grounded this week. Lots happening. Peace starts in our own hearts.
- 3 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 2 tomatoes, diced
- 1/4 cup white wine
- 4 cups chicken stock (or fish stock, or use half clam juice)
- 2 teaspoons fish sauce ( skip if using fish stock/clam juice)
- large pinch saffron, crumbled
- 1/8 teaspoon ground clove (or allspice)- optional see notes
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 1–2 tablespoons fresh thyme (lemon thyme is nice)
- 1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets.
- 1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces.
Garnish: Lemon wedges, fresh Italian parsley or cilantro, Crusty Bread, chili flakes
In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
Taste broth. Adjust salt, adding more if necessary.
Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.
Traditional Portuguese Fish Stew varies from village to village and is typically made with the day’s catch, or the addition of shellfish, or a combo of two types of fish, one oily and one not. Some varieties include cured chorizo that has been browned which add depth and smokiness (it doesn’t take much).
Feel free to sub fish stock.
Keywords: Portuguese Fish Stew, Caldeirada, Caldeirada Recipe, Fish Stew with saffron, Fish stew with potatoes