A Taste of the Coast: My Humble Attempt at Caldeirada

There’s something deeply comforting about a pot of soup or stew simmering on the stove. This particular recipe, Caldeirada de Peixe, is my attempt to capture the soul-warming essence of Portuguese coastal cooking. It’s not a fussy, restaurant-style dish; it’s a humble, family-style stew that feels like a hug from the sea. Don’t worry about having the exact fish or seafood—use what’s freshest and most available to you. The magic is in the slow simmering of simple ingredients, creating a broth that’s truly greater than the sum of its parts.

What You'll Need

This is a forgiving list. The goal is layers of flavor from the land and the sea.

• A good drizzle of olive oil
• 1 onion, sliced
• 1 bell pepper, sliced (any color)
• A small bunch of fresh coriander (cilantro), stalks finely chopped, leaves reserved
• 1 red chilli, finely chopped (adjust to your taste)
• 3 cloves of garlic, chopped
• A generous glug of white wine
• A pinch of saffron threads (if you have them)
• 1 bay leaf
• 2-3 medium potatoes, peeled and cut into chunks
• 1 can (14 oz) of whole tomatoes
• 300ml water
• 500g mixed firm white fish (like cod or halibut), cut into large chunks
• 300g mixed seafood (prawns, squid rings, clams, mussels)
• Thick slices of crusty bread, for serving
• 1 garlic clove, halved, for rubbing
• Salt and pepper, to taste

Building the Foundation

Start by heating that drizzle of oil in a large, deep pan or pot over a medium heat. Gently fry the onion and pepper until they’ve softened and sweetened, about 5-7 minutes. You’re not looking for color here, just tenderness. Add the finely chopped coriander stalks, chilli, and chopped garlic, and let them mingle for another minute until fragrant.

Let It Simmer

Pour in the white wine, add the saffron and bay leaf, and let it all bubble away until the liquid has reduced by about half. This little step adds so much depth. Next, add the potatoes, the canned tomatoes (with their juice), and the water. Bring it to a gentle boil, then use your spoon to break up the tomatoes against the side of the pan. Reduce the heat and let it simmer, uncovered, for 20-25 minutes. You’ll know it’s ready when the potatoes are just tender and the tomatoes have melted into a beautiful, rustic sauce.

The Final Touch: The Sea's Bounty