Entree: Portugal – Lisbon – Caldeirada de Peixe (Traditional Portuguese mixed fish stew with potatoes, tomatoes, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 medium potatoes, thinly sliced, about 12 oz (340 g)
- 3 tbsp (45 ml) dry white wine
- 2 cups (480 ml) fish stock or water
- 3 bay leaves
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1.5 g) smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 3 firm white fish fillets, approx. 6 oz (170 g) each (e.g., cod, monkfish, hake)
- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 1 lb (454 g) mussels, scrubbed and debearded
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) fresh parsley or cilantro, chopped

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onion and cook, stirring, until softened, about 5–7 minutes. Add the garlic and sliced peppers and cook 3 minutes more.
2. Stir in the paprika, then add the diced tomatoes, white wine and fish stock. Add the bay leaves and bring to a gentle simmer.
3. Layer the sliced potatoes in the pot, season with salt and pepper, then cover and simmer 10 minutes until potatoes begin to soften.
4. Tuck the fish fillets into the broth and scatter the shrimp and mussels on top. Cover and simmer gently 6–8 minutes until the fish is opaque, shrimp are pink, and mussels have opened (discard any that remain closed).
5. Taste and adjust seasoning with salt, pepper, and lemon juice. Remove bay leaves.
6. Sprinkle with chopped parsley or cilantro and serve immediately with crusty bread or steamed rice and lemon wedges on the side.