Entree: Portugal – Madeira – Caldeirada de Peixe (Madeiran fish stew of layered potatoes and firm mixed fish simmered in a tomato, onion, and wine broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 firm white fish fillets (cod, monkfish, or pollock), approx. 6 oz (170 g) each
- 1.5 lb (700 g) potatoes, peeled and sliced 1/8–1/4 inch (3–6 mm) thick
- 1 large onion, about 8 oz (225 g), thinly sliced
- 1 medium green or red bell pepper, about 6 oz (170 g), thinly sliced
- 2 medium tomatoes, chopped, about 8 oz (225 g) or 1 cup (240 g) canned crushed tomatoes
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) fish stock or water
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 bay leaf
- 1 tsp (5 g) sweet smoked paprika
- 1/2 tsp (2.5 g) piri-piri or red pepper flakes (optional for heat)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 lemon, cut into wedges for serving

Instructions

1. Layer vegetables: in a large, heavy-bottomed shallow pot or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium heat. Add sliced onion and bell pepper and sauté until softened, about 5 minutes. Stir in garlic and paprika and cook 30 seconds until fragrant. Add chopped tomatoes and cook 2–3 minutes to break down.
2. Arrange potatoes and season: season potato slices lightly with salt and pepper. Layer half of the potatoes over the tomato-onion base, then sprinkle with half the bay leaf and a pinch of salt and pepper. Drizzle 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) white wine over the layer.
3. Add fish and complete layering: place the fish fillets over the potatoes, then cover with the remaining potato slices. Drizzle remaining olive oil and white wine, pour the fish stock (or water) so it comes about two-thirds up the layers, and scatter remaining bay leaf and any optional piri-piri.
4. Simmer gently: bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 25–35 minutes, or until potatoes are tender and fish is cooked through. Check once midway and spoon some broth over the top if the surface is dry.
5. Finish and serve: remove from heat, sprinkle chopped parsley and a squeeze of lemon juice over the stew. Adjust seasoning to taste. Serve hot with crusty bread and lemon wedges.