Traditional Portuguese Caldeirada: A Delicious Seafood Stew Recipe

Ingredients

2 lbs of assorted fish and shellfish (like white fish, mussels, clams, prawns)
2 cloves garlic, minced
1 large onion, thinly sliced
2 large tomatoes, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
4 medium potatoes, sliced
1 cup white wine
1/4 cup olive oil
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon salt
2 bay leaves
1 bunch fresh parsley, chopped

Steps and instructions

In a large pot, heat the olive oil over medium heat. Add the garlic and onions and sauté until the onions become translucent.
Add the sliced tomatoes, green and red bell peppers to the pot. Cook until they soften.
Add the potatoes, bay leaves, paprika, salt, and black pepper. Stir well to combine the ingredients.
Pour in the white wine and let it simmer for about 10 minutes to allow the flavors to blend together.
Add the assorted fish and shellfish to the pot. Cover the pot and let it cook for about 20 minutes, or until the seafood is cooked through.
Sprinkle the chopped parsley over the top of the stew just before serving.

Tools for making

Large pot - Needed to cook the stew.
Cutting board - To chop and prepare the vegetables.
Chef's knife - To finely mince the garlic and chop the vegetables.
Spatula - To stir the ingredients while cooking.
Measuring cup - To accurately measure the white wine and olive oil.
Serving bowls - To serve the Caldeirada.
Soup ladle - To portion out the stew into serving bowls.
Tongs - To handle the fish and shellfish while cooking.
Kitchen timer - To keep track of cooking times.
Chopping knife - To chop the parsley.
Serving spoon - To sprinkle the chopped parsley over the stew.

Recipe variations

Use different types of fish and shellfish, such as salmon, cod, shrimp, or scallops, to create your own seafood combination.
Add other vegetables like carrots, zucchini, or mushrooms to the stew for added flavor and texture.
For a spicy kick, add some chili flakes or a diced chili pepper to the pot.
Experiment with different herbs and spices, such as thyme, oregano, or cumin, to customize the flavor profile of the stew.
Replace the white wine with fish or vegetable broth for a non-alcoholic version.
To make it heartier, you can add chunks of chorizo or smoked sausage to the stew.
For a meat-free option, omit the seafood and add more vegetables like tofu or tempeh as a substitute.
Serve the caldeirada over rice or with crusty bread to soak up the flavorful broth.

Recipe overview

This is a recipe for a traditional Portuguese seafood stew known as Caldeirada. This dish is a delightful medley of various fish and shellfish, simmered together with a colorful array of vegetables and a splash of white wine. The result is a comforting, hearty stew that's packed with flavor and brimming with delicious seafood. This Caldeirada recipe is relatively straightforward and easy to follow, making it perfect for both newbies and seasoned cooks. Expect to be enthralled by the aromatic smell that fills your kitchen as you prepare this dish and the delightful taste that will satisfy your palate. Enjoy this authentic Portuguese seafood delight that is sure to impress family and friends.

Common questions

What types of fish and shellfish can I use for Caldeirada?
You can use a variety of fish and shellfish for Caldeirada. Some common options include white fish like cod or haddock, mussels, clams, and prawns. Feel free to use any combination of seafood that you prefer.
Can I use frozen seafood?
Yes, you can use frozen seafood for this recipe. Just make sure to thaw it properly before adding it to the stew.
Can I substitute the white wine with something else?
If you prefer not to use white wine, you can substitute it with fish stock or vegetable broth for a similar flavor.
How can I adjust the spiciness of the dish?
If you want to add some heat to the dish, you can include a pinch of crushed red pepper flakes or add a sliced chili pepper to the pot.
Can I make this ahead of time?
Yes, Caldeirada can be made ahead of time. In fact, the flavors tend to develop and improve if the stew is allowed to sit for a while before serving. Simply reheat it gently on the stove before serving.

Serving dishes and utensils

Large pot - A large pot is needed to cook the stew.
Spatula - A spatula will help in stirring the ingredients while cooking.
Knife - A knife is required for mincing garlic, slicing onions, tomatoes, and potatoes.
Cutting board - A cutting board is needed for chopping and slicing the ingredients.
Measuring cups - Measuring cups are necessary for accurately measuring the white wine and olive oil.
Serving bowls - Serving bowls are required for serving the Caldeirada stew.
Soup ladle - A soup ladle is helpful for portioning and serving the stew.

Origin stories

Caldeirada, a traditional Portuguese fish stew, is often considered a dish of celebration and unity. Its name derives from "caldeiro", the large pot used to prepare it, and traditionally, it was a communal dish, cooked up in fishing villages with whatever the sea offered that day. The villagers would gather around the caldeiro, each contributing something, be it fish, potatoes, or vegetables, symbolizing the coming together of the community. Over time, caldeirada has become a cherished dish across all of Portugal, and its rich, hearty flavor tells tales of the country's deep-rooted love for the sea and its bounties.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.