Caldeirada De Peixe Recipe - Easy Portuguese Fish Stew Recipe

white fish

🥗Healthier: firm tofu

💰Cheaper: canned tuna

Firm tofu provides a similar texture, while canned tuna is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol, while white wine is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds a fresh flavor, while green onions are often less expensive.

Start by explaining the dish and its origins, mentioning it's a fish stew from Portugal.

Gather mixed fish including crayfish, clams, conger eel, gray fish, and salmon.

Peel and slice the potatoes, onions, garlic, and tomatoes, noting that the potatoes should be about 1 inch thick.

Add a splash of olive oil to the bottom of the pot.

Layer half of the onions and half of the garlic in the pot.

Add yellow and red bell peppers, then layer half of the tomatoes and half of the potatoes on top.

Sprinkle salt over the layers.

Pour in some white wine.

Add the fish, including the conger eel, gray fish, and salmon.

Repeat the layering process with the remaining ingredients: splash of olive oil, remaining onions, garlic, bell peppers, tomatoes, and potatoes.

Place clams on top of the final layer.

Cover the pot with a lid and cook on the fire for 30 minutes without stirring.

Check the stew halfway through; if it appears dry, add half a cup to a cup of water.

After 30 minutes, check the potatoes for doneness and ensure the fish is cooked through.

Serve the dish hot.

Cooking Techniques

Equipment Needed

Spice Level: