Caldeirada De Peixe (Portuguese Fish Stew)

Recipe by threeovens

This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

Top Review by jtooley

made it for dinner. Everyone loved it. Reminded me of Portugal

Ingredients Nutrition


  1. In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
  2. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
  3. Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
  4. Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
  5. Ladle stew into serving bowl and garnish with cilantro.
  6. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

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