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Portuguese Fisherman's Stew (Caldeirada de Peixe with Potatoes and White Wine)
The rustic soul of the Portuguese Atlantic coast: layers of firm white fish, clams, sliced potatoes, onions, and peppers gently simmered in a fragrant broth of white wine, ripe tomatoes, and fresh coriander.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
servings
6
- Firm white fish fillets (cod, sea bass, monkfish), cut into chunks800 g
- Fresh clams, cleaned and purged300 g
- Potatoes, sliced into 1cm rounds4 pc
- Red and green bell peppers, sliced into rings2 pc
- Yellow onions, sliced into rings2 pc
- Ripe tomatoes, diced400 g
- Dry white Portuguese wine (Vinho Verde)150 ml
- Extra virgin olive oil60 ml
- Fresh coriander leaves, chopped3 tbsp
- Sea salt1 Ā½ tsp
Preparation Steps
1
Drizzle olive oil in base of large pot and lay down first layer of onion rings, peppers, and potato slices.
5 min timer
2
Season fish chunks with salt and arrange on top; cover with second layer of potatoes, peppers, onions, and tomatoes.
5 min timer
3
Pour in white wine and 150ml water. Cover tightly and simmer over low heat without stirring for 25 minutes.
25 min timer
4
Scatter clams over the top, cover, and steam 6-8 minutes until shells open wide. Sprinkle with fresh coriander and serve.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
36g
Carbohydrates
26g
Fat
12g
Allergens
FishMolluscs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
