Portuguese fish stew (Caldeirada de peixe)

Name: Portuguese fish stew (Caldeirada de peixe)
Total time: 1 h
Yield: Serves 6-8
Cuisine: Portuguese
Ingredients: olive oil; 2 onions finely chopped; 1 red pepper seeded and diced; a small bunch coriander; 1 small red chilli seeded and finely chopped; 3 cloves garlic 2 chopped and 1 halved for toasts; 400ml dry white wine; a pinch saffron; 1 bay leaf; 300g potatoes peeled and diced; 400g tin plum tomatoes; 600g (use a mixture if you like) skinless firm white fish cut into large chunks; 300g squid cleaned and sliced; 6-8 raw tiger or tiger prawns; 500g clams cleaned; 500g mussels cleaned; 1 baguette sliced

Published: February 3, 2017 at 11:11 AM

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Serves 6-8

A little effort

Total time: 1 hr

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This Portuguese fish stew contains a mixture of fish including squid, prawns, clams and mussels. It is a low calorie recipe and makes several portions, perfect for sharing with a group of friends or family

Low calorie

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Alternatives

Complete the dish

Traditionally named for the ceramic pot it’s cooked in (the caldeirada). This is packed with different types of fish and seafood. Mix and match what looks best at the fishmonger. Also check out our Mediterranean fish stew, San Franciscan seafood stew, Tuscan fish stew, squid stew and Sicilian fish stew.

Ingredients

Nutrition

olive oil
2 onions

finely chopped
1 red pepper

seeded and diced
a small bunch coriander
1 small red chilli

seeded and finely chopped
3 cloves garlic

2 chopped and 1 halved for toasts
400ml dry white wine
a pinch saffron
1 bay leaf
300g potatoes

peeled and diced
400g tin plum tomatoes
600g (use a mixture if you like) skinless firm white fish

cut into large chunks
300g squid

cleaned and sliced
6-8 raw tiger or tiger prawns
500g clams

cleaned
500g mussels

cleaned
1 baguette

sliced

Nutrition: per serving

kcal389

low
fat4.4g
saturates0.8g
carbs38.2g
sugars7.8g
fibre4.1g
protein38.2g
salt1.7g

Method

step 1

Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
step 2

Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
step 3

Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.

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