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Caldeirada — Portuguese fish stew with potatoes
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Source: https://recipheon.com/en/recipes/main-dishes/caldeirada-portuguese-fish-stew-with-potatoes
About this recipe
Caldeirada is a Portuguese dish in which fish, potatoes and vegetables cook together in an aromatic broth. Onions, ripe tomatoes and bell pepper make a juicy base, while olive oil and white wine bring their flavors together with the delicate fish. This home version uses European hake and monkfish fillets, already without skin or bones. Slice the potatoes thinly and partially cook them with the vegetables first; add the fish later so it stays in distinct pieces. A wide pot with a lid and gentle heat help preserve the layers without vigorous stirring. The tomatoes go into the dish with their skin, seeds and all their juice, and the weighed parsley stays in the broth. Start with fresh fillets or fillets already thawed in the refrigerator. Divide the finished caldeirada into four generous portions, sharing out all the fish, vegetables and liquid from the pot, and serve immediately after cooking.
Ingredients
Fish, vegetables and broth
400 g raw European hake fillet, without skin or bones, net weight
400 g raw monkfish fillet, without skin or bones, net weight
600 g raw peeled potatoes
200 g raw peeled yellow onion
400 g ripe tomatoes without stalks or tough cores, with skin, seeds and all their juice
150 g raw red bell pepper without stem, seeds or white pith, net weight with skin
12 g raw peeled garlic
40 g extra virgin olive oil, divided into 20 g and 20 g
150 g dry white wine, weighed
250 g water
6 g salt, divided into 2 g and 4 g
0.3 g ground black pepper
10 g fresh parsley leaves, washed and patted dry
2 g paprika
Steps
Use fresh fillets or fillets already thawed in the refrigerator. Check by touch that no bones remain and weigh out 400 g of edible flesh without skin from each fish. Cut into large pieces about 3–4 cm across. Place in a bowl, cover and refrigerate while you prepare the vegetables. Wash the cutting board, knife and your hands after contact with raw fish.
Cut the peeled potatoes into even slices about 3–4 mm thick and the onion into thin rings. Slice the garlic, cut the pepper into strips and cut the tomatoes into thick slices or half slices. Keep all the juice released by the tomatoes. Finely chop the parsley and set aside; all vegetable quantities refer to the edible parts after trimming.
AI-generated Briefly take the bowl of fish out of the refrigerator, sprinkle the pieces with 2 g salt and return them to the refrigerator, covered. In a pitcher, mix 150 g weighed white wine, 250 g water, the remaining 4 g salt, all the black pepper and 2 g paprika. Have ready a wide, heavy pot with a lid, about 26–28 cm in diameter and at least 4 l in capacity.
Spread 20 g olive oil over the bottom of the cold pot. Add half the onion, garlic, tomatoes and pepper, then half the potato slices. Repeat the layers with the remaining vegetables. Pour in all the juice released while cutting the tomatoes and the prepared wine, water and seasoning mixture. Drizzle with the remaining 20 g olive oil. Leave the fish in the refrigerator for now.
AI-generated Cover the pot and heat over medium heat until the liquid starts to simmer gently. Reduce the heat and cook gently for about 20–25 minutes, until the potatoes are almost tender when pierced with a fork. Occasionally move the pot gently by its handles. Do not stir the layers with a spoon. If the potatoes are still clearly firm, extend this stage before adding the fish.
Take the fish out of the refrigerator. Arrange all the hake and monkfish pieces over the partially cooked vegetables, tucking them slightly between the top potato slices. Pour in all the juices left in the bowl as well. Gently rock the pot so the liquid reaches between the pieces. Cover again; do not crush the fish and do not stir it into the vegetables with a spoon.
AI-generated Cook over low heat, covered, for about 10–12 minutes, maintaining only a gentle simmer. The fish should lose its raw translucency inside and flake easily; the potatoes should be tender. Thicker pieces may need a little longer. Add all the chopped parsley and gently move the pot. Do not reduce the broth to a dry layer. Cooking does not mean that all the alcohol from the wine has been removed.
Divide the caldeirada among four deep plates, carefully lifting the fish with a wide spoon. Each portion should get both species, vegetables and a share of all the broth, including the olive oil and parsley. Serve immediately. Transfer leftovers to a shallow container and refrigerate within 2 hours; use the next day, reheating gently until the entire dish is hot.
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