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Portuguese Caldeirada de Peixe (Layered Fisherman's Fish and Potato Stew with White Wine)
Portugal's hearty fisherman's pot: tender white fish steaks layered with sliced potatoes, onions, tomatoes, and bell peppers, gently braised in a saffron-hued white wine broth.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
servings
4
- Firm white fish steaks (cod, sea bass or bream)650 g
- Potatoes, peeled and sliced into 1 cm rounds500 g
- Onions, sliced into rings2 pc
- Bell peppers (red and green), sliced2 pc
- Large ripe tomatoes, sliced3 pc
- Dry white wine150 ml
- Extra virgin olive oil3 tbsp
- Dried bay leaf1 pc
- Fresh cilantro, chopped3 tbsp
- Salt1 tsp
Preparation Steps
1
Coat bottom of heavy pot with 2 tbsp oil. Layer in half the onions, peppers, tomatoes, and sliced potatoes, seasoning with salt and pepper.
5 min timer
2
Arrange fish chunks over the potato layer, then cover with remaining vegetables. Add bay leaf, remaining olive oil, and pour in white wine.
5 min timer
3
Cover tightly and simmer on low for 25-30 minutes without stirring (gently swirl the pot occasionally) until potatoes and fish are tender. Garnish with fresh cilantro and serve.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
370
Protein
34g
Carbohydrates
29g
Fat
11g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
