Portuguese Fish Stew
Cod and squid in a saffron-and-tomato broth — Portugal's aromatic coastal fish pot.
- Total
- 35 min
- Serves
- 6
Portugal's coastal fish stew: cod and squid simmered with onions, peppers, tomatoes and saffron in a white-wine broth, brightened with coriander and a touch of chilli. Caldeirada is the fisherman's pot — whatever the sea offers, layered and gently stewed. Generous, aromatic and comforting, it's a bowl that tastes of the Atlantic.
Ingredients
- 2 finely chopped Onions
- 1 Diced Red Pepper
- Small bunch Coriander
- 1 small Red Chilli
- 3 cloves Garlic
- 400ml Dry White Wine
- Pinch Saffron
- 1 Bay Leaf
- 300g Potatoes
- 400g Plum Tomatoes
- 600g Cod
- 300g Squid
- 8 Tiger Prawns
- 500g Clams
- 500g Mussels
- 1 sliced Baguette
Instructions
- Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a 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 300ml 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 push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. 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 the toasts for dunking.
Nutrition (per serving)
- Calories
- 480
- Protein
- 42 g
- Fat
- 12 g
- Carbs
- 28 g
Adapted from olivemagazine.com. Rewritten and re-photographed by MealIdeas.
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