Mains · By Sharon
Portuguese "Fisherman's Stew" — Caldeirada de Peixe
Portuguese cooking is traditionally a rustic style of cooking, and this Fisherman's Stew is a classic that we loved, and made a couple of times, when we were in Portugal in the spring of 2026. Cod is everywhere there, much of it whole-fish salted and dried (bacalhau) in large stacks, but lots fresh as well. This dish often uses fresh cod, but also any other seafood that the fisherman would bring in. Many Portuguese dishes rely on potatoes, piri-piri chili, red bell peppers, and seafood with their wrap-around coastline — this dish has them all. With the added richness of saffron (common in Portugal/Spain), and some crisp Portuguese white wine, this stew is so compelling! Served with a crusty dense bread that Portugal is known for, this is wonderful comfort food!
Ingredients
- 4 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 2 tomatoes, diced — or 15 cherry tomatoes, halved — or 3 canned tomatoes (with some of the sauce if you want — but then don't add the tomato paste below)
- 1 red bell pepper, big dice (1.5 cm)
- 1 tbsp tomato paste
- ½ cup white wine
- 4 cups fish or chicken stock (could use half clam juice with half chicken stock if good fish stock is hard to find)
- 2 tsp fish sauce (can skip if using fish stock)
- Large pinch saffron, crumbled
- ½ tsp dried piri piri chili (classic Portuguese chili), or cayenne
- ¼ tsp smoked paprika
- ¼ tsp each, salt and pepper
- 2 bay leaves
- 1–2 tbsp fresh thyme (lemon thyme is nice)
- 1 lb potatoes, cut into 2 cm cubes (Yukon, baby red or white) — thin skins are good in the soup (don't leave baby potatoes whole, since they don't then release starch into the stew, which is important for thickening)
- 1.5 lbs fish fillets — boneless/skinless — in 3–4 cm cubes, or any equivalent combo of seafood (shrimp is great, and is more cost effective given the price of most fish). The best fish for keeping their shape in stews: sea bass, halibut, haddock, red snapper, salmon, scallops, shrimp (cod is a classic for this stew, but flakes quite easily, so be careful to add it just a few minutes before serving).
- Garnish: fresh Italian parsley or cilantro, crusty bread (a Tuscan style), chili flakes (optional)
Method
- 1
In a dutch oven or heavy bottom pot, heat oil over medium heat. Sauté onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
- 2
Add the white wine, and simmer until some has evaporated, about 3 minutes.
- 3
Add stock, fish sauce (if using chicken broth), saffron, piri-piri, a pinch of ground clove/allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme.
- 4
Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
- 5
Add fish and gently tuck it into the broth, then bring to a simmer — simmer about 3–4 minutes, and immediately remove from heat, and avoid stirring (breaks up fish).
- 6
Taste broth. If adjusting salt, stir in very gently.
- 7
Garnish individual bowls with fresh torn Italian parsley leaves, chili flakes, and serve with crusty bread.
A note from Sharon
If you like your stews a little thicker, just thicken the broth with cornstarch (about 2 tablespoons mixed with a bit of water, added back to the stew). The cut-up potatoes will thicken the soup slightly, so wait until your soup is ready to decide. Drink/wine pairing: Sauvignon Blanc.
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