Caldeirada de peixe
Gather around with loved ones and enjoy a warm bowl of Caldeirada de peixe, a comforting fish stew from the heart of Lisbon.
On a lazy Sunday afternoon, you can find me at a bustling tasca in Lisbon, where the lively chatter of family and friends fills the air. That’s when I know it’s time for a comforting bowl of Caldeirada de peixe. This beloved fish stew is a staple at our tables, especially when fishermen return with their fresh catch, creating a vibrant tapestry of flavors that speaks to the heart of Portuguese cooking.
What I love most about Caldeirada de peixe is its simplicity. With tender fish, hearty potatoes, and fragrant herbs, it’s a dish that brings warmth and comfort to all who share it. As it simmers, the aromas rise, wrapping around you like a cozy blanket. This stew isn’t just food; it’s a celebration of togetherness, often served with crusty bread to soak up that delicious broth. Each spoonful reminds us of sunlit shores and the joy of gathering around the table with those we love.
Ingredients · 4 servings
- 600 g mixed fish fillets (such as cod, hake, and monkfish)
- 3 large potatoes, peeled and sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 400 g ripe tomatoes, chopped
- 100 ml white wine
- 50 ml extra-virgin olive oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Method
- Heat the olive oil in a large pot over medium heat.
- Add the sliced onions and minced garlic, cooking until translucent.
- Layer the sliced potatoes at the bottom of the pot and season with salt and pepper.
- Add the chopped tomatoes and pour in the white wine, stirring gently.
- Place the fish fillets on top of the potatoes and tomatoes, then add the bay leaf.
- Cover the pot and simmer for about 20 minutes, until the fish is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.