Caldeirada

Name: Caldeirada
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 0.6 kg Firm White Fish, about half of the mixed fish; e.g., monkfish, hake, or fresh cod; cut into large chunks/steaks; 0.6 kg Oily Fish, about half of the mixed fish; e.g., mackerel or sardines; cut into large chunks/steaks; 500g Clams, scrubbed; 300g Mussels, scrubbed and debearded; 12 large Shrimp, shell-on; 5 medium Potatoes, peeled and sliced 1 cm thick; 2 large Onions, sliced; 4 Tomatoes, ripe, sliced; 2 Bell Peppers, 1 red and 1 green, sliced; 5 cloves of Garlic, sliced; 80ml Extra Virgin Olive Oil; 200ml Dry White Wine; 300ml Fish Stock, or water; 2 Bay Leaves; 2 tsp Sweet Paprika; 1/2 tsp Piri-Piri, or red pepper flakes, to taste; 2 tbsp Fresh Parsley, chopped, plus more for serving; 1 tsp Freshly Ground Black Pepper; 2 tsp Fine Sea Salt, to taste

Caldeirada is a rustic Portuguese fish stew that layers the briny sweetness of mixed seafood with tender potatoes and a bright, tomato-and-pepper broth. Slow-simmered until the fish flakes and the shellfish open, it’s aromatic with garlic, sweet paprika and a hit of piri‑piri for warmth, finished with fresh parsley and a drizzle of olive oil. Serve it steaming with crusty bread to mop up the flavorful broth.

Caldeirada is a rustic Portuguese fish stew that layers the briny sweetness of mixed seafood with tender potatoes and a bright, to... Show more

Traditional Portuguese Recipe

Health Grade

S+ · Outstanding

Time

1 hr10 min

Price

4,22 €

Calories

656 kcal

healthy

nutritious

one pot

gluten free

Method

Prep the seafood

Rinse the Firm White Fish, Oily Fish, Clams, Mussels, and Shrimp under cold water. Scrub the shellfish clean, pull the beards off the mussels, and discard any cracked shells or any shellfish that stay open after a gentle tap. Pat the fish dry, then cut it into large chunks or steaks if it is not already portioned; leave the shrimp shell-on.

Slice the vegetables

Peel and slice the Potatoes into about 1 cm rounds, then slice the Onion, Tomato, and Bell Pepper. Slice the Garlic thinly, and chop the Fresh Parsley so it is ready for the finish.

Build the base

Set a wide, heavy pot over medium heat and pour in the Extra Virgin Olive Oil. Add the onion, potatoes, tomato, bell pepper, and garlic in layers with the Bay Leaf, seasoning each layer with the Fine Sea Salt, Freshly Ground Black Pepper, Sweet Paprika, and Piri-Piri. Pour in the Dry White Wine and the Fish Stock, or enough water to come about halfway up the vegetables, bring it to a gentle simmer, cover, and cook for 20 minutes until the potatoes are almost tender.

Add the fish

Uncover and nestle the fish pieces on top of the vegetables, spooning some broth over them without stirring. Cover again and simmer gently for 8 minutes until the flesh turns opaque and just starts to flake.

Cook the shellfish

Add the clams and mussels, cover, and cook for 2 minutes. Add the shrimp, cover again, and cook for 4 minutes more, just until the shells open and the shrimp are pink and opaque; discard anything that stays closed.

Serve the caldeirada

Remove the bay leaves. Stir in a little of the parsley, then scatter the rest over the bowls, taste the broth, and adjust the seasoning if needed. Ladle the caldeirada into warm bowls and serve immediately with plenty of broth.

Ingredients

Method

For 6 servings

Adjust servings

For the seafood

0.6 kg Firm White Fish, about half of the mixed fish; e.g., monkfish, hake, or fresh cod; cut into large chunks/steaks
0.6 kg Oily Fish, about half of the mixed fish; e.g., mackerel or sardines; cut into large chunks/steaks
500g Clams, scrubbed
300g Mussels, scrubbed and debearded
12 large Shrimp, shell-on

For the caldeirada base

5 medium Potatoes, peeled and sliced 1 cm thick
2 large Onions, sliced
4 Tomatoes, ripe, sliced
2 Bell Peppers, 1 red and 1 green, sliced
5 cloves of Garlic, sliced
80ml Extra Virgin Olive Oil
200ml Dry White Wine
300ml Fish Stock, or water
2 Bay Leaves
2 tsp Sweet Paprika
1/2 tsp Piri-Piri, or red pepper flakes, to taste
2 tbsp Fresh Parsley, chopped, plus more for serving
1 tsp Freshly Ground Black Pepper
2 tsp Fine Sea Salt, to taste

🧈 Plus ~2g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

656 kcal

33% of Daily kcal

Protein

54 g

100% RDI

Fat

33 g

5.9g sat fat

Carbs

37 g

14% RDI

Sugar

8.6 g

17% RDI

Fiber

6.4 g

21% RDI

Salt

4.1 g

82% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the seafood

0.6 kg Firm White Fish, about half of the mixed fish; e.g., monkfish, hake, or fresh cod; cut into large chunks/steaks
0.6 kg Oily Fish, about half of the mixed fish; e.g., mackerel or sardines; cut into large chunks/steaks
500g Clams, scrubbed
300g Mussels, scrubbed and debearded
12 large Shrimp, shell-on

For the caldeirada base

5 medium Potatoes, peeled and sliced 1 cm thick
2 large Onions, sliced
4 Tomatoes, ripe, sliced
2 Bell Peppers, 1 red and 1 green, sliced
5 cloves of Garlic, sliced
80ml Extra Virgin Olive Oil
200ml Dry White Wine
300ml Fish Stock, or water
2 Bay Leaves
2 tsp Sweet Paprika
1/2 tsp Piri-Piri, or red pepper flakes, to taste
2 tbsp Fresh Parsley, chopped, plus more for serving
1 tsp Freshly Ground Black Pepper
2 tsp Fine Sea Salt, to taste

🧈 Plus ~2g of fat

🧂 Plus ~1g of salt

Caldeirada

Method

Prep the seafood

Slice the vegetables

Build the base

Add the fish

Cook the shellfish

Serve the caldeirada

Ingredients

Method

For the seafood

For the caldeirada base

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the seafood

For the caldeirada base

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