🥘 Caldeirada de Peixe – Portugal’s Hearty Fisherman’s Fish Stew

 Why You’ll Love It: A rustic stew of firm white fish, shellfish, potatoes, and saffron—infused with coastal aromas. Perfect for “authentic Portuguese cuisine,” “seafood stew,” and “caldeirada recipe” search traffic.

Ingredients (serves 4–6)

1. 1 lb (450 g) firm white fish (cod or haddock), cut into chunks

2. ½ lb (225 g) mussels, scrubbed & debearded

3. ½ lb (225 g) clams, scrubbed

4. 4 medium potatoes, peeled & sliced

5. 1 large onion, sliced into rings

6. 1 red bell pepper, sliced

7. 3 garlic cloves, minced

8. 2 tomatoes, grated (skins discarded)

9. 1 tsp sweet paprika

10. Pinch of saffron threads, steeped in ¼ cup hot water

11. 4 cups fish stock or water

12. ¼ cup white wine

13. 3 tbsp olive oil

14. Fresh cilantro or parsley, chopped, to finish

15. Salt & pepper, to taste

Instructions

1. Sweat the Veg: In a wide pot, heat olive oil over medium. Sauté onion, pepper, and garlic until soft (5 min).

2. Tomato & Spices: Stir in grated tomato, paprika, and saffron water; cook 3 min until fragrant.

3. Layer Potatoes & Stock: Arrange potato slices in a single layer. Pour in stock and wine; season lightly. Bring to a simmer.

4. Add Fish & Shellfish: After 10 min, nestle fish chunks, mussels, and clams into the broth. Cover and steam 6–8 min until shellfish open and fish is cooked.

5. Finish & Serve: Check seasoning. Ladle stew into bowls, garnish with chopped cilantro, and serve with crusty bread.

Pro Tips

• Even Cooking: Cut fish and potato slices to similar thicknesses for uniform doneness.

• Shellfish Safety: Discard any mussels or clams that don’t open after cooking.

Final Thoughts

Caldeirada de Peixe is the epitome of Portuguese coastal cooking: humble ingredients elevated by saffron and slow layering. Its vibrant colors and robust broth are SEO gold for “Mediterranean diet” and “seafood recipes.” Tag #DaillyRecipes when you serve this seaside classic!