I have made fish caldeirada a few times, especially when I had various types of fish or seafood in the fridge. It's the kind of dish where you don’t have to stress too much about the order of the ingredients, but it’s important to respect the layers and not mix anything once it starts boiling. I love it because it cooks in one pot, doesn’t require complicated techniques, and everything blends well together, especially with a slice of lightly toasted homemade bread.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 20-30 minutes (depends on how quickly you clean the fish and seafood)
Cooking time: about 1 hour
Servings: 4
Difficulty: medium
Recipe type: Portuguese fish stew, for lunch or dinner
Ingredients
1 kg white potatoes
300-400 g fish (ideally of several types – for example, red fish, bacalhau)
5-6 raw shrimp, with head and tail
150 g clams (preferably fresh, but you can use frozen if you have nothing else)
1 large onion
1 small can of whole peeled tomatoes (keep the juice)
3-4 cloves of garlic
1-2 bay leaves
Fresh coriander, chopped
Fresh parsley, chopped
Olive oil
Salt
Ground black pepper
1 seafood stock cube (like Knorr)
Piri-piri sauce or another hot sauce, optional
4 slices of stale homemade bread
Preparation Method
1. Peel the potatoes and slice them about 1 cm thick. Place them in a bowl, sprinkle salt and pepper over them, add two finely chopped garlic cloves, and drizzle with a little olive oil. Mix gently to coat them evenly.
2. Cut the fish into portion-sized pieces (not too small, not too large). Season with salt, sprinkle with pepper, add a minced garlic clove, and a few drops of olive oil. Let it sit while you prepare the rest.
3. Slice the onion into rings. Slice the canned tomatoes and keep them separate from the juice.
4. Clean the shrimp, leaving the head and tail; you will add them towards the end. Rinse the clams if they are fresh.
5. In a tall, wide pot, place the first layer of potatoes at the bottom. Then place half of the fish on top. Sprinkle with chopped coriander and add a bay leaf. Add a layer of sliced tomatoes and drizzle with a bit of the tomato juice.
6. Repeat with another layer of potatoes, the remaining fish, coriander, tomatoes, tomato juice, and another bay leaf if you have one. The last layer should be potatoes, covered with the remaining tomatoes and juice, plus a sprinkle of coriander.
7. Dissolve the seafood stock cube in hot water. Pour the liquid over the layers in the pot, just enough to reach the level of the top potatoes, no more.
8. If you want it spicy, add some piri-piri or another hot sauce to taste.
9. Cover with the lid and place the pot over medium heat. Let it simmer until the potatoes are almost done (about 40-50 minutes; check occasionally with a fork).
10. Remove the lid and let it simmer uncovered for about 10-15 minutes to reduce the liquid slightly.
11. Carefully place the clams and shrimp on top without mixing. Do not stir at all; this is important for the final texture.
12. Let it simmer on low heat for another 10 minutes until the clams open and the shrimp are cooked.
13. Turn off the heat and sprinkle chopped parsley on top.
14. Place a slice of bread in each deep plate (you can toast it beforehand if you like). Carefully add the stew so that you get some of each ingredient. Pour plenty of broth over it.
Why I make this recipe often
I find it very practical when I have leftover fish or different seafood. It can be prepared in one pot and doesn’t require constant attention. Each ingredient retains its flavor, and the result is hearty without being heavy.
Tips and Variations
Tips
Respect the layers and do not mix after you’ve placed everything in the pot to avoid breaking the fish and potatoes.
For shrimp and clams, it’s better to add them towards the end so they don’t become tough.
If using fish with bones, be careful when serving.
Substitutions
You can change the type of fish with whatever you have on hand: hake, cod, carp, or even trout.
Coriander can be replaced with parsley if you don’t like its specific flavor.
If you don’t have a seafood stock cube, you can use fish stock or water with salt and a bit of garlic.
Instead of fresh bread, you can use stale bread, toasted, or sliced baguette.
Variations
Add other seafood, such as mussels or squid, if you find them.
You can also add thinly sliced bell peppers in one of the layers if you want more color and flavor.
Skip the spice if you can’t handle it, or add more if you like it hot.
Serving Ideas
Serve in deep plates, with the slice of bread at the bottom and the stew poured over it.
A chilled white wine or verde wine pairs well with caldeirada.
If there are leftovers, you can sprinkle some fresh parsley on top before serving.
Frequently Asked Questions
1. What type of fish is best for caldeirada?
Firm-fleshed fish that won’t easily break apart when boiled are ideal. You can use red fish, cod (bacalhau), hake, carp, or even pieces of salmon.
2. Can I use frozen seafood?
Yes, just be sure to thaw it beforehand and drain it well. Add it at the end, after the potatoes, just like with fresh seafood.
3. Can it be made without a seafood stock cube?
You can use fish stock, vegetable stock, or even just water with salt and a bit more garlic. The stock cube is for flavor, but it’s not essential.
4. What do I do if I don’t have fresh coriander?
You can skip it or just use parsley if you don’t like coriander. The flavor will be milder.
5. How spicy should the stew be?
It depends on your preferences. Piri-piri or another hot sauce can be added to taste; it’s not mandatory at all.
Nutritional Values
Estimate for one serving (out of four): approximately 400-500 kcal
Protein: 25-30 g
Carbohydrates: 40-45 g
Fat: 12-16 g
The values are approximate and depend on the type and amount of fish, how much oil you use, and whether you add toasted bread or not. It’s a fairly balanced dish, rich in protein and with moderate fats, mainly from potatoes and fish.
Storage and Reheating
Caldeirada is best enjoyed fresh, straight from the pot. You can keep leftovers in the fridge, in a covered container, for up to 2 days. When reheating (on low heat or in the microwave), the texture of the potatoes may soften, and the fish may break apart. I do not recommend freezing it, as the vegetables and seafood do not retain their texture after thawing. If there are leftovers, heat only what you want to eat.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 20-30 minutes (depends on how quickly you clean the fish and seafood)
Cooking time: about 1 hour
Servings: 4
Difficulty: medium
Recipe type: Portuguese fish stew, for lunch or dinner
Ingredients
1 kg white potatoes
300-400 g fish (ideally of several types – for example, red fish, bacalhau)
5-6 raw shrimp, with head and tail
150 g clams (preferably fresh, but you can use frozen if you have nothing else)
1 large onion
1 small can of whole peeled tomatoes (keep the juice)
3-4 cloves of garlic
1-2 bay leaves
Fresh coriander, chopped
Fresh parsley, chopped
Olive oil
Salt
Ground black pepper
1 seafood stock cube (like Knorr)
Piri-piri sauce or another hot sauce, optional
4 slices of stale homemade bread
Preparation Method
1. Peel the potatoes and slice them about 1 cm thick. Place them in a bowl, sprinkle salt and pepper over them, add two finely chopped garlic cloves, and drizzle with a little olive oil. Mix gently to coat them evenly.
2. Cut the fish into portion-sized pieces (not too small, not too large). Season with salt, sprinkle with pepper, add a minced garlic clove, and a few drops of olive oil. Let it sit while you prepare the rest.
3. Slice the onion into rings. Slice the canned tomatoes and keep them separate from the juice.
4. Clean the shrimp, leaving the head and tail; you will add them towards the end. Rinse the clams if they are fresh.
5. In a tall, wide pot, place the first layer of potatoes at the bottom. Then place half of the fish on top. Sprinkle with chopped coriander and add a bay leaf. Add a layer of sliced tomatoes and drizzle with a bit of the tomato juice.
6. Repeat with another layer of potatoes, the remaining fish, coriander, tomatoes, tomato juice, and another bay leaf if you have one. The last layer should be potatoes, covered with the remaining tomatoes and juice, plus a sprinkle of coriander.
7. Dissolve the seafood stock cube in hot water. Pour the liquid over the layers in the pot, just enough to reach the level of the top potatoes, no more.
8. If you want it spicy, add some piri-piri or another hot sauce to taste.
9. Cover with the lid and place the pot over medium heat. Let it simmer until the potatoes are almost done (about 40-50 minutes; check occasionally with a fork).
10. Remove the lid and let it simmer uncovered for about 10-15 minutes to reduce the liquid slightly.
11. Carefully place the clams and shrimp on top without mixing. Do not stir at all; this is important for the final texture.
12. Let it simmer on low heat for another 10 minutes until the clams open and the shrimp are cooked.
13. Turn off the heat and sprinkle chopped parsley on top.
14. Place a slice of bread in each deep plate (you can toast it beforehand if you like). Carefully add the stew so that you get some of each ingredient. Pour plenty of broth over it.
Why I make this recipe often
I find it very practical when I have leftover fish or different seafood. It can be prepared in one pot and doesn’t require constant attention. Each ingredient retains its flavor, and the result is hearty without being heavy.
Tips and Variations
Tips
Respect the layers and do not mix after you’ve placed everything in the pot to avoid breaking the fish and potatoes.
For shrimp and clams, it’s better to add them towards the end so they don’t become tough.
If using fish with bones, be careful when serving.
Substitutions
You can change the type of fish with whatever you have on hand: hake, cod, carp, or even trout.
Coriander can be replaced with parsley if you don’t like its specific flavor.
If you don’t have a seafood stock cube, you can use fish stock or water with salt and a bit of garlic.
Instead of fresh bread, you can use stale bread, toasted, or sliced baguette.
Variations
Add other seafood, such as mussels or squid, if you find them.
You can also add thinly sliced bell peppers in one of the layers if you want more color and flavor.
Skip the spice if you can’t handle it, or add more if you like it hot.
Serving Ideas
Serve in deep plates, with the slice of bread at the bottom and the stew poured over it.
A chilled white wine or verde wine pairs well with caldeirada.
If there are leftovers, you can sprinkle some fresh parsley on top before serving.
Frequently Asked Questions
1. What type of fish is best for caldeirada?
Firm-fleshed fish that won’t easily break apart when boiled are ideal. You can use red fish, cod (bacalhau), hake, carp, or even pieces of salmon.
2. Can I use frozen seafood?
Yes, just be sure to thaw it beforehand and drain it well. Add it at the end, after the potatoes, just like with fresh seafood.
3. Can it be made without a seafood stock cube?
You can use fish stock, vegetable stock, or even just water with salt and a bit more garlic. The stock cube is for flavor, but it’s not essential.
4. What do I do if I don’t have fresh coriander?
You can skip it or just use parsley if you don’t like coriander. The flavor will be milder.
5. How spicy should the stew be?
It depends on your preferences. Piri-piri or another hot sauce can be added to taste; it’s not mandatory at all.
Nutritional Values
Estimate for one serving (out of four): approximately 400-500 kcal
Protein: 25-30 g
Carbohydrates: 40-45 g
Fat: 12-16 g
The values are approximate and depend on the type and amount of fish, how much oil you use, and whether you add toasted bread or not. It’s a fairly balanced dish, rich in protein and with moderate fats, mainly from potatoes and fish.
Storage and Reheating
Caldeirada is best enjoyed fresh, straight from the pot. You can keep leftovers in the fridge, in a covered container, for up to 2 days. When reheating (on low heat or in the microwave), the texture of the potatoes may soften, and the fish may break apart. I do not recommend freezing it, as the vegetables and seafood do not retain their texture after thawing. If there are leftovers, heat only what you want to eat.