Entree: Portugal – Portuguese Seafood Coast – Caldeirada de Peixe (Portuguese coastal fish stew of layered fish, potatoes, onions, and tomatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and sliced
- 1 lb (454 g) potatoes, peeled and sliced 1/4-inch (6 mm) thick
- 14 oz (400 g) canned diced tomatoes, drained (or 2 medium fresh tomatoes, chopped)
- 1/2 cup (120 ml) dry white wine
- 1 1/2 lb (680 g) mixed firm white fish fillets (cod, hake, monkfish), cut into large portions
- 8 oz (225 g) shellfish (cleaned clams and/or mussels)
- 1 cup (240 ml) fish stock or water
- 2 bay leaves
- 1 tsp (2.5 g) sweet paprika
- 1/2 tsp (2.5 g) piri-piri or red pepper flakes (optional, to taste)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large heavy-bottomed pan orDutch oven over medium heat. Add the sliced onion and cook until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more.
2. Add the sliced red bell pepper and cook until beginning to soften, 3–4 minutes. Stir in the paprika and piri-piri if using.
3. Arrange half of the potato slices in an even layer on the bottom of the pan. Season lightly with salt and pepper. Spoon half the tomatoes and half the onion-pepper mixture over the potatoes.
4. Layer the fish portions over the vegetables, then add the remaining potato slices and the rest of the tomatoes and onion mixture. Tuck the cleaned shellfish between layers.
5. Pour the white wine and fish stock (or water) over the layered ingredients. Add the bay leaves and a little extra salt and pepper. Do not fully cover; the liquid should come about two-thirds up the layers.
6. Bring to a gentle simmer, then cover and cook over low heat for 20–25 minutes, or until potatoes are tender and fish is cooked through. Check occasionally and spoon pan juices over the top; add a splash more water or stock if the pot becomes dry.
7. Remove from heat, discard bay leaves, and taste to adjust seasoning. Sprinkle chopped parsley over the stew and drizzle a little extra-virgin olive oil if desired.
8. Serve family-style with lemon wedges on the side and crusty bread to soak up the broth.