This Portuguese fish stew is a traditional and very comforting dish, prepared in a broth made with ripe tomatoes, bell peppers, onions, and olive oil. The result is a flavorful and colorful dish that can be served for a weeknight dinner or a Sunday family lunch!
If you’re tired of making the same meals during the week, a hearty Portuguese fish stew is the perfect way to bring variety back to your table. Made with simple, everyday ingredients, this is a comforting and practical dish, full of flavor! The best part? It practically cooks itself! Simply layer all the ingredients in a large saucepan, gently simmer over low heat, and enjoy a warm and flavorful meal with minimal effort.
It's a very versatile dish that you can make with other types of fish, according to your preference. What you absolutely can’t leave out are the ripe tomatoes, bell peppers, onions, garlic, and olive oil to make a rich and flavorful broth! Gather the family around the table and make this delicious Portuguese fish stew recipe. It's perfect for any time of year, especially for those cold, rainy winter days when we crave a comforting meal to warm both body and souls!
If you enjoy simple and comforting meals with typical Portuguese flavors, you must try this creamy Portuguese bean stew (Feijoada), Cuttlefish stew with potatoes, Portuguese octopus rice, or this delicious Traditional roast veal.
INGREDIENTS FOR PORTUGUESE FISH STEW (CALDEIRADA DE PEIXE)
Here you'll find all the ingredients needed to make this fish stew recipe:
- Hake Tender hake steaks cooked in a delicious tomato and bell pepper broth.
- Potatoes - Potatoes cut into pieces.
- Sliced onion, peeled tomato cut into pieces, garlic, green pepper and red pepper - Adds flavor and color to the fish stew.
- Pepper, paprika and salt - To season the stew.
- Olive oil and white wine - Adds flavor and aroma to the sauce.
- Coriander - Adds aroma, color and flavor.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this Portuguese fish stew recipe.
HOW TO MAKE PORTUGUESE FISH STEW (CALDEIRADA DE PEIXE)
Step 1: Peel, wash the potatoes and cut into pieces.
Step 2: In a large saucepan, add a layer of sliced onions, peeled tomatoes cut into small pieces, whole peeled garlic, potatoes, fish and peppers cut into strips. Season with salt, pepper, paprika, white wine and olive oil. Cover the pan with a lid and cook over low heat for about 1 hour. From time to time, stir carefully with a wooden spoon.
Step 3: Turn off the heat, add the coriander, and let the fish stew rest for about 5 minutes.
SUGGESTIONS FOR PORTUGUESE FISH STEW
1. You can make this recipe with another type of fish. By the way, the traditional recipe (fish stew) is made with various types of fish, such as grey sea bream, stingray, cuttlefish and monkfish.
2. You can also add shrimp to this recipe. Cook the shrimp in a pan with water for about 6 to 7 minutes after boiling. Peel and add the shrimp to the hake stew saucepan about 10 minutes before turning off the heat.
YOU MAY ALSO LIKE
- Chicken stew
- Simple fish stew with carrot and red pepper
- Monkfish stew with clams
- Cod stew with shrimp
- Chicken stew with red wine and rosemary
- Rabbit stew with spices
- Dogfish stew with rice and shrimp
- Chicken stew with spaghetti
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Portuguese Fish Stew (Caldeirada de Peixe)
This Portuguese fish stew is a traditional and very comforting dish, prepared in a broth made with ripe tomatoes, bell peppers, onions, and olive oil. The result is a flavorful and colorful dish that can be served for a weeknight dinner or a Sunday family lunch!
4.00 from 5 reviews
- 1 kg (2 1/4 pounds) hake
- 1 kg (2 1/4 pounds) potatoes
- 2 medium onions
- 4 cloves of garlic
- 4 medium ripe tomatoes
- 1/2 red pepper
- 1/2 green pepper
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Coriander (to taste)
- 100 ml (1/2 cup) olive oil
- 100 ml (1/2 cup) white wine
- Salt (to taste)
- Peel, wash the potatoes and cut into pieces.
- In a large saucepan, add a layer of sliced onions, peeled tomatoes cut into small pieces, whole peeled garlic, potatoes, fish and peppers cut into strips. Season with salt, pepper, paprika, white wine and olive oil. Cover the pan with a lid and cook over low heat for about 1 hour. From time to time, stir carefully with a wooden spoon.
- Turn off the heat, add the coriander, and let the fish stew rest for about 5 minutes.
