Portuguese Fish Stew (Caldeirada de Peixe)

white fish

🥗Healthier: cod

💰Cheaper: tilapia

Tilapia is a more affordable option while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for cooking.

saffron

💰Cheaper: turmeric

Turmeric can mimic the color of saffron at a fraction of the cost.

bay leaves

💰Cheaper: dried thyme

Dried thyme can provide a similar herbal note.

Heat the olive oil in a large stock pot or Dutch oven and saute the onion and red bell pepper for 4-5 minutes over medium heat until slightly softened.

Stir in the garlic, red chili flakes and chopped cilantro stems and continue to cook for 1-2 minutes.

Add the white wine, saffron and bay leaves and allow to bubble for 2-3 minutes until the liquid is reduced to about a half.

Add the cherry tomatoes and break them down with your spoon, then stir in the potatoes and fish stock.

Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes.

Place the shrimp and fish on top of the stew and push gently so they’re covered in liquid. Put the lid back on the pot and simmer for 5-7 minutes until the fish is cooked through.

Adjust the seasoning, sprinkle with freshly chopped cilantro and serve hot with your favorite rustic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens