Caldeirada is a traditional Portuguese and Galician dish comprising varied fish, vegetables, spices and herbs, stewed in a rich broth. It is believed to have been created by fishermen, who needed a fulfilling meal after a day at sea. Back then the fish used would vary depending on the catch of the day and would often be those with least commercial value.
Nowadays, you can still find some ingredient variations from one region to another, and a caldeirada from the Algarve will be different from a caldeirada in the region of Lisbon. Regardless of local variations, they all follow a certain fish-vegetable ratio, and are made in a similar way, resulting in an incredible meal after a day on the beach, even if you are not out there fishing!
Regional Variations of Caldeirada
Like many dishes from traditional Portuguese cuisine, this renowned dish can vary from one region to another. In the south, the most popular fish used are grey mullet, seabream, eel, and monkfish. The Caldeirada poveira from Póvoa de Varzim, in the northern region, includes ray, monfish, squid, and clams, as well as potatoes, peppers, and onion.
In Setúbal, the fish used are dogfish, toadfish, monkfish, which are combined to peppers, potatoes, onions, and herbs like mint, coriander, and thyme. The key ingredients of Setúbal’s caldeirada, according to the locals, are the livers from the fish used, and small short pasta which is added at the end of the preparation.
Curious about buying fish in Portugal? Especially the types, translations and how to buy it? Read our guide to buying fish here!
Meaning of the word Caldeirada?
The word caldeirada is the combination of the word caldeira meaning boiler, which alludes to the pot where the ingredients are stewed, and the suffix ada that indicates the idea of sets, and food preparations such as feijoada (bean stew) and sardinhada (grilled sardines). Caldeirada is the generic Portuguese name for a variety of fish stews, so you will often come across more specific names according to the region it belongs to, or the ingredients used in the preparation, for example, Caldeirada à Algarvia.
What is the difference between Caldeirada and Cataplana?
For those familiar with Algarve’s cataplana, you might be wondering how it differs from a caldeirada. While both dishes have similar ingredients, a cataplana refers to the unique preparation made in a cataplana: the two-sided copper pots you see all over the Algarve. Differently from the caldeirada, the cataplana is not stewed, instead the ingredients are gently steamed in the sealed pot similarly to what happens in a pressure cooker.
Our Caldeirada Recipe
The traditional way of making a caldeirada is to add layers of the raw vegetables, coat them in wine and fish stock, and simmer until the potatoes start to soften. After that you add your fish and let it stew just for enough time to evenly cook your ingredients. Some recipes call for clams, which are the first ingredient to enter the pot, forming a layer at the bottom which will prevent the vegetables from burning.
A Modern Approach to Caldeirada
For our recipe, we decided to go for a more modern approach, so we lightly fried some of the ingredients before simmering them. This will make the flavours pop! The fish we are using are monkfish, skate, and squid. But you can add prawns, clams, and different types of fish of your preference, as long as it doesn’t have too many bones.
It’s preferable to use larger loin pieces with the spine which allows the fish to cook slower and prevent it from falling apart. Depending on the fish you are using, you can also leave the skin on. As for the fish stock, we always prefer to use homemade stock, so if you are filleting your own fish, make sure to keep the head and other parts that won’t be used, so you can make a great homemade fish stock.
To enhance all of the flavours of this delicious stew, we used some classic Portuguese seasonings and herbs: bay leaves, cilantro, garlic, paprika, piri-piri, and cumin. You can serve your caldeirada with some crusty bread, or with white rice. This one pot recipe is perfect for a late lunch or summer dinner, and a great introduction to some of the Portuguese flavours and cooking traditions.
Fish Preparation
In this recipe we’re using 400g of monkfish loin, 400g of skate wing, and 300g of squid. The monkfish should still contain it’s bone and be cut into large pieces. The skate wing should have its skin removed and also be cut into large pieces. We’ll be using 300g of squid which will be the body tube and tentacles that are cleaned and sliced. This might sound a bit intimidating, but a good fish monger will help you prepare the fish to your needs!
Caldeirada de Peixe – Traditional Portuguese Fish Stew
Portuguese Fish Stew – Caldeirada de Peixe
4
servings30
minutes35
minutes300
kcalCaldeirada is a traditional Portuguese dish made of fish, vegetables, spices and herbs, stewed in a rich broth. Discover the local recipe here!
Ingredients
400 g Monkfish Loin
400 g Skate wing
300 g Squid
1 Large Pepper – sliced
1 Large Onion – sliced
300 g Potatoes – sliced
250 g Tomatoes – sliced
2 Garlic Cloves
2 tbsp Olive Oil
1 cup White Wine
500 ml Fish Stock
1/2 tsp Chili Powder
1 tsp Sweet Paprika
1 Bay Leaf
Fresh Cilantro
Salt
Fresh Ground White Pepper
Directions
- Start by prepping all of your ingredients accordingly to ingredients list above.
- Place a large saucepan over medium heat, add the olive oil, sliced onion, and sliced pepper. Fry it for about 3 minutes, then add the garlic. Continue to stir fry until the garlic starts to gain some colour.
- Cover it with white wine, let the alcohol evaporate before you add your layers of vegetables. Build a layer of tomato slices covering the onions and peppers. Then top it up with a single layer of potatoes. Add 250ml of fish stock, the bay leaf, paprika, piri-piri, and season it with a little salt and pepper. Cover with a lid, let it steam for 10 minutes or until the potatoes become softer.
- Place your fish on top of the potato layer, save the squid for the very end as it cooks quicker. Add the remaining fish stock. Cover with the lid, let it simmer for another 10 minutes. If you want to stir the stew, do it by moving the whole pan in a circular motion, instead of using a spoon or spatula to prevent the delicate fish from breaking.
- Add the squid, then cover with the lid again, let it simmer for 5 minutes. Remove from the heat. Season it with more salt and pepper if needed. Garnish it with fresh chopped cilantro and a drizzle of olive oil.
Notes
- The fish in this recipe is totally customizable, I recommend using something that is fresh and available nearby!
Have you tried this recipe? Let us know in the comments!
More Portuguese Seafood Recipes You Will Love:
Surrounded by the Atlantic coast, Portugal has the freshest and most varied fish and shellfish! Which combined with the simplicity of the cooking techniques, results in delicious meals and recipes very simple to replicate at home.
