Caldeirada de peixe (Portuguese fish stew)

Caldeirada de peixe (Portuguese fish stew)
  • 0:40 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Somewhere between a soup and a stew, this one-pot wonder features mouth-watering layers of potato, fish and shellfish.

Featured in
Winter recipes, Nutrition information


  • 2 tablespoons olive oil
  • 3 brown onions, halved, thinly sliced
  • 2 red capsicums, halved, deseeded, thinly sliced
  • 3 garlic cloves, finely chopped
  • 300g potatoes, peeled, cut into 1cm-thick slices
  • 4 ripe tomatoes, coarsely chopped
  • 375ml (1 1/2 cups) dry white wine
  • 2 dried bay leaves
  • 4 black peppercorns
  • 2 (about 450g) swordfish steaks, cut into 4cm pieces
  • 2 (about 450g) thick ling fish fillets, cut into 4cm pieces
  • 16 (about 800g) green medium prawns, peeled, tails left intact
  • 16 black mussels, debearded, scrubbed
  • 1 garlic clove, extra, peeled, halved
  • 1 baguette (French breadstick), thickly sliced diagonally, toasted
  • Fresh coriander leaves, to serve


  • Step 1
    Heat the oil in a large saucepan over medium-low heat. Add the onion, capsicum and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a further 10 minutes.
  • Step 2
    Add the potato, tomato, wine, bay leaves and peppercorns to the onion mixture. Bring to a gentle simmer. Cover and cook for 12 minutes or until the potato is just tender.
  • Step 3
    Arrange the swordfish and ling pieces evenly on top of the onion mixture. Top with the prawns and mussels. Season with salt and pepper. Cover and cook for 6-8 minutes or until the mussels open. Discard any unopened mussels.
  • Step 4
    Rub the cut sides of the extra garlic over 1 side of the toasts. Divide the fish mixture among serving dishes. Sprinkle with the coriander and serve with the garlic toasts.

  • High protein
  • Low carb


  • 4110 kj


  • 28g

    Fat Total

  • 6g

    Saturated Fat

  • 9g


  • 106g


  • 359mg


  • 1523.44mg


  • 14g

    Carbs (sugar)

  • 62g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Purcell
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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