Tuga Pops − Sunday, December 27, 2020, 6 Years ago in Seafood Recipes

4 out of 5 with 10 ratings

Portuguese Fish Stew Recipe – Authentic One-Pot Comfort

Name: Portuguese Fish Stew Recipe – Authentic One-Pot Comfort
Total time: 1 h
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: Oive oil (to taste); 2 onions, finely chopped; 1 red pepper, seeded and diced; A small bunch of coriander; 1 small red chilli, seeded and finely chopped; 3 cloves of garlic, 2 chopped and 1 halved for the toast; 1 and 3/4 cups of dry white wine; 1 and 1/4 cups of water; A pinch of saffron; 1 bay leaf; 3/4 lb of potatoes, peeled and diced; 1 can of plum tomatoes (about 400gr); 1 and 1/4 lbs of skinless firm white fish (use a mixture if what you like), cut into large chunks; 3/4 lb of squid, cleaned and sliced; 8 tiger prawns; 1 lb of clams, cleaned; 1 lb of mussels, cleaned; 1 Portuguese crusty bread, sliced

Portuguese Fish Stew (Caldeirada de Peixe) with saffron and white wine. Authentic, one-pot seafood stew—easy to make and perfect for dunking crusty bread.

1 h 6 servings Easy Prep time n/a Cooking Time n/a

Seafood Recipes

2 reviews

31.2k views

You will love this Portuguese Fish Stew Recipe – Authentic One-Pot Comfort

Portuguese Fish Stew (Caldeirada de Peixe) is rich, briny, and deeply savory, with tender fish and shellfish simmered in a fragrant one-pot broth. This Portuguese fish stew layers refogado, saffron, bay leaf, and white wine with potatoes, squid, prawns, clams, and mussels for a comforting seafood stew recipe that's authentic, hearty, and ready in about 1 hourperfect with crusty bread for dunking.

Ingredients

Oive oil (to taste)2 onions, finely chopped1 red pepper, seeded and dicedA small bunch of coriander1 small red chilli, seeded and finely chopped3 cloves of garlic, 2 chopped and 1 halved for the toast1 and 3/4 cups of dry white wine1 and 1/4 cups of waterA pinch of saffron1 bay leaf3/4 lb of potatoes, peeled and diced1 can of plum tomatoes (about 400gr)1 and 1/4 lbs of skinless firm white fish (use a mixture if what you like), cut into large chunks3/4 lb of squid, cleaned and sliced8 tiger prawns1 lb of clams, cleaned1 lb of mussels, cleaned1 Portuguese crusty bread, sliced

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper over medium heat until softened but not browned.
Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic.
Fry for another few minutes, add the wine, saffron and bay leaf and let it simmer until reduced by half.
Add the potatoes, tomatoes, and water and bring to a gentle boil.
Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
Season well, then gently add the fish into the sauce, arrange the squid, prawns, clams and mussels on the pan.
Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky.
Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil.
Serve the stew scatted with chopped coriander leaves, and use the toasts for dunking.

Recipe Tips

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Ensure your seafood is fresh: When selecting fish, squid, prawns, clams, and mussels, always choose the freshest options available. Look for bright eyes in fish, firm flesh, and a clean ocean smell. For shellfish, the shells should be tightly closed or close when tapped.

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Layer your flavors properly: Start by sautéing the onions, garlic, and red pepper in olive oil until soft and fragrant before adding the wine. This helps to build a deeper flavor base for your stew. Avoid adding all ingredients at once, as it can result in a less flavorful dish.

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Avoid overcooking the seafood: Add the clams and mussels just a few minutes before serving, as they only need to steam open. Overcooking can make them chewy. Similarly, add the fish and prawns towards the end of cooking so they remain tender and flaky.

Adapted from a Recipe by: olivemagazine.com

Nutritional Facts (Per Serving)

Calories

620 kcal

Fat

22 g

Carbs

48 g

Protein

56 g

Frequently Asked Questions

Can I use frozen seafood in this recipe?

Yes, you can use frozen seafood such as fish, prawns, and squid. Just make sure to thaw them completely before adding them to the stew. Frozen seafood might release more water during cooking, so you may need to adjust the seasoning and cook time accordingly.

What can I substitute for dry white wine?

If you prefer not to use wine, you can substitute it with an equal amount of fish stock or vegetable broth. For a non-alcoholic option, you can also use a mix of white grape juice and a splash of vinegar to mimic the acidity that the wine provides.

How should I store leftovers of the Portuguese fish stew?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a little water or broth to avoid drying out the fish and seafood. It is not recommended to freeze the stew as seafood can become tough and lose texture when thawed.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine complements the seafood flavors while enhancing the dish's vibrant spices.

General: Sauvignon Blanc - Its crisp acidity and citrus notes make it an excellent match for the richness of the fish stew.

Beer

Portuguese: Super Bock - This popular lager offers a light, crisp flavor that pairs well without overpowering the stew.

General: Pilsner - A classic Pilsner provides a refreshing and clean taste that complements the seafood's natural flavors.

Other Beverages

Tea: Green Tea: Its earthy notes and lightness help cleanse the palate between bites of the hearty stew.

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Reviews (2) Add a review

William Fernandea

Do you have a recipe book that is available for purchase. Alternatively, can you email them to me.
Thanks

2 Years ago, Saturday, June 29, 2024

Tuga Pops

Hi William, sorry I don't have a book.