This Traditional Portuguese Fish Stew is a warm hug in a bowl! Packed with fresh fish, tender potatoes, and zesty tomatoes, it’s both hearty and flavorful.
I love how simple it is to make—just layer everything in a pot and let it simmer. Serve it with crusty bread and you’ll feel like you’re in Portugal, even if you’re just in your kitchen! 🇵🇹
Key Ingredients & Substitutions
Olive Oil: This is key for flavor and cooking. If you’re out of olive oil, avocado oil or canola oil can work too, but they won’t provide the same rich taste.
Fish: Firm white fish like cod or sea bass is perfect here. Don’t hesitate to use frozen fish; just make sure to thaw it properly before cooking. For a variation, use salmon or trout.
Shellfish: Clams or mussels add a lovely briny flavor. If you’re allergic or don’t like shellfish, feel free to skip them or use extra fish instead.
Potatoes: I prefer using Yukon Gold for their creaminess. You could use any starchy potato like Russets if needed, or even sweet potatoes for a twist.
Wine: Dry white wine adds depth—use wine you’d want to drink. If you don’t cook with wine, replace it with more fish stock or a splash of vinegar mixed with water.
How Do I Get the Best Flavor from the Onions and Tomatoes?
Building flavor starts with properly cooking onions and tomatoes. Here’s a simple way to do it:
- Cook onions on medium heat until they become soft and translucent, about 5-7 minutes.
- Adding garlic and bell peppers next gives a nice depth of flavor. Cook them for another few minutes until fragrant.
- Let the tomatoes soften into a sauce for about 10 minutes; this helps to unlock their natural sweetness.
By taking your time with these steps, you’ll set a solid flavor base for your stew!
What’s the Best Technique to Layer Ingredients in the Pot?
Layering is key to ensure even cooking and flavors. Follow these simple steps:
- Start with a layer of sliced potatoes; this prevents fish from sticking to the bottom and lets them absorb flavors.
- Next, gently layer the fish chunks on top, followed by any shellfish. This way, everything cooks evenly.
- Finally, pour in your wine and stock, making sure the layers are just covered.
This method creates a beautiful, well-cooked dish—each ingredient maintains its integrity and flavor!
Traditional Portuguese Fish Stew (Caldeirada de Peixe)
Ingredients You’ll Need:
For the Stew:
- 1/4 cup olive oil
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 4 medium tomatoes, peeled and chopped (or 1 cup canned diced tomatoes)
- 2 lbs mixed firm white fish fillets (such as cod, hake, or sea bass), cut into chunks
- 1 lb shellfish (optional: clams, mussels, or shrimp), cleaned
- 4 medium potatoes, peeled and sliced into 1/4-inch rounds
- 1 cup dry white wine
- 4 cups fish stock or water
- 1 teaspoon smoked paprika (pimentĂłn)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious Portuguese Fish Stew takes about 15 minutes of prep time and 30 minutes to cook. So in just under an hour, you can have a flavorful and comforting meal ready to enjoy! Perfect for a cozy dinner at home.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, add the sliced onions and sauté them until they are soft and translucent—this should take about 5-7 minutes. Next, toss in the minced garlic and red bell pepper slices. Cook for another 3-4 minutes until everything is fragrant and the peppers are softened.
2. Create the Tomato Base:
Stir in the chopped tomatoes and let them cook down for about 10 minutes. This will allow them to break down and blend into a thick, flavorful sauce. The aroma should be delightful!
3. Add Flavorings:
Sprinkle in the smoked paprika, bay leaf, salt, and pepper to your liking. Stir everything together so the spices are well mixed into the sauce.
4. Layer the Ingredients:
Now it’s time to build your stew! Arrange a layer of the sliced potatoes at the bottom of your pot. Next, add a layer of the fish chunks on top of the potatoes, followed by a layer of shellfish, if you’re using it. This layering helps ensure even cooking.
5. Pour in the Liquids:
Gently pour the white wine and fish stock (or water) into the pot, making sure that the ingredients are mostly covered. This will create a lovely broth for your stew.
6. Simmer the Stew:
Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 25-30 minutes. During this time, the potatoes should become tender, and the fish should cook through perfectly.
7. Taste and Adjust:
Once the cooking time is up, taste the stew and adjust the seasonings if needed. If you prefer a bit more salt or pepper, add it now!
8. Serve and Enjoy:
Remove the bay leaf before serving. Garnish your stew with freshly chopped parsley for a touch of color and flavor. Serve hot with lemon wedges on the side and crusty bread to soak up that delicious broth. Enjoy every bite!
This Traditional Portuguese Fish Stew is sure to be a hit at your dinner table, bringing warmth and comfort to any meal. Enjoy a taste of Portugal with each delightful spoonful!
FAQ for Traditional Portuguese Fish Stew
Can I Use Different Types of Fish?
Absolutely! While cod, hake, or sea bass are traditional choices, feel free to use any firm white fish you prefer. Just ensure it’s fresh for the best flavor, or you can use frozen fish—thaw it completely before adding it to the stew.
What If I Don’t Have Fish Stock?
No problem! If you lack fish stock, you can substitute it with water or vegetable broth. If using water, you might want to enhance the flavor with a bit more seasoning or a splash of extra white wine.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of water or wine if the stew has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the stew a day in advance. Allow it to cool completely before refrigerating. When ready to serve, just reheat on the stovetop. This allows the flavors to meld beautifully!
