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Portuguese Fish Stew Recipe

Caldeirada Portuguese Fish Stew

Portuguese Fish Stew Recipe

We don’t like to throw food away in Portugal. We enjoy it the most! Some traditional dishes in Portugal prove that, for example, Tripa à Moda do Porto (tripe) or Papa de Sarabulho (potatoes are cooked with pork blood, pork, ham, sausages, smoked sausage, cumin, lemon, and cornflour).

Portuguese Fish Stew is the same! We mix different fish that fishers did not sell. Follow the few steps of this Portuguese recipe and enjoy it.

What does Caldeirada mean?

Caldeirada is a Portuguese fish stew. It consists of many fish and potatoes, onions, tomatoes, green pepper, and spices. This traditional Portuguese dish is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Italian cacciucco.

Portuguese Fish Stew Recipe


cleaning fresh seabassOne large onion
Eight cloves of garlic
One green pepper
400 g of ripe tomato
0.5 dl of olive oil
One bouquet of parsley
Two bay leaves
One teaspoon of dried oregano
One teaspoon of sweet chili or Piri-Piri
Salt and pepper q.s.
Two dl white wine
700 g of medium potatoes
We used squid, clams in their shells, and sea bass for this recipe. At home, we always select 3 or 4 different fish. You also can use a hake, horse mackerel, sea bream, streak fish, monkfish, or another white fish.


Ingredients for Portuguese Fish Stew RecipeClean and arrange the fish, and cut the larger ones into small pieces. The squid was cut into bite-sized, and the sea bass was cut into large chunks. Then season with chopped garlic cloves, a sprig of parsley, bay leaf, salt, sweet chili, and pepper. Put everything in a large bowl, leaving the fish to marinate for 20 minutes.
Wash the tomatoes, and remove the ends. You don’t need to remove the tomato seed. Cut them into pieces.
Peel and wash onion, and cut into slices.
Peel and wash the potatoes and cut them into slices.
Arrange and wash the green pepper, and remove the pits. Then cut into strips.
Drizzle some olive oil in the pan and start to prepare the Fish Stew.
Arrange alternately onion, garlic, pepper, tomato, potatoes, fish, drizzle with marinade, olive oil, and white wine. Season it with salt and pepper. Add everything in layers.
Cover and bring to boil for 35 minutes.
Gently stir the casserole’s contents, carefully not break up the fish and discard any unopened clams.
After 35 minutes, remove from heat and serve.
Serve with crusty bread and ice-cold white wine.

Where can you eat the best Portuguese Fish Stew?

The best cities in Portugal are Nazare, Aveiro, Setubal, and Esposende.

What is Cataplana Fish Stew?

A cataplana is a Moorish copper pan. That is used in Portugal (Algarve and Spain). That is an expensive pan (63€), and that is not easy to open.

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