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Fish, European

Portuguese fish caldeirada

Portuguese fish caldeirada is a layered fish stew for 4, ready in 60 minutes, rated easy, at about €4.40 per person. Mixed fish, potatoes, tomatoes, and peppers cook together in a covered pot without stirring. The key to success is letting the layers steam undisturbed so every piece of fish stays whole.

Tonight, the Portuguese fishermen's stew, caldeirada, mixed fish cooked in layers with potatoes, tomatoes, and peppers.

Portuguese fish caldeirada
Total time
1 h
Difficulty
Easy
Cost per person
€4.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Summer, Spring

Caldeirada is the dish Portuguese fishermen used to make with whatever came off the boat that day. Monkfish, cod, and red mullet cook together without ever being stirred, layered over soft potatoes and vegetables that release their own juices as they cook. The result has the heartiness of a stew but the delicacy of a fish dish, with pieces that stay whole in a sauce flavored with tomato and white wine.

This is a recipe for an evening when you have a bit of time, or a Sunday meal with crusty bread on the side. It asks for very little technique, the real work happens in how you stack the layers and the patience to leave the lid on. Mon Chou walks you through it so every piece of fish holds its shape and the dish reaches the table intact.

The ingredients

4 people

Fish counter

  • Mixed fish in chunks (monkfish, cod, red mullet) 900 g

Fruits and vegetables

  • Potatoes 700 g
  • Tomatoes 4
  • Bell peppers 2
  • Onions 2
  • Garlic 3 cloves
  • Parsley 1 bunch

Pantry

  • Bay leavesoften in the pantry 2
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Peel the potatoes and slice them into rounds. Thinly slice the onions, peppers, and garlic, and cut the tomatoes into rounds.

    Keep the slices even so everything cooks at the same rate.

  2. Spread a layer of onions and garlic in the bottom of a pot with a drizzle of oil, then a layer of potatoes and tomatoes.

    The potatoes at the bottom shield the fish from direct heat.

  3. Add the peppers and the salted fish, then repeat the layers until everything is used.

    Put the firmest fish at the bottom and the most delicate on top.

  4. Drizzle with olive oil and white wine, add the bay leaves, cover, and cook over low heat. 35 min

    Avoid lifting the lid too often, the steam is essential.

  5. Sprinkle with parsley and serve directly from the pot.

    Shake the pot instead of stirring, the pieces stay whole.

Our tips to get it right

  • Use a wide, shallow pot rather than a tall one, the layers cook more evenly and the fish on top still gets enough steam.
  • Salt the fish right before layering it, not earlier, so it doesn't release water before cooking even starts.
  • If you don't have white wine, use a little lemon juice diluted in water instead, to keep the acidity that balances the tomatoes.

The variations

  • Swap the monkfish for hake or mackerel depending on what looks best at the fish counter, the goal is just to keep a mix of textures.
  • For a vegetarian version, replace the fish with firm parsnip and zucchini chunks, which hold up well cooked in layers.
  • To save time, slice the potatoes thinner and cook them over higher heat briefly before covering the pot.

What to serve it with

  • Crusty bread for the sauce
  • A glass of dry white wine
  • Simple green salad to start

Storage

Caldeirada keeps for 2 days in the refrigerator in a sealed container, since fish doesn't hold up well longer than that. It doesn't freeze well, as both the potatoes and the fish change texture once thawed. Reheat it gently over low heat, covered, without letting it boil, so the fish doesn't turn tough.

Questions about this dish

Can you make caldeirada ahead of time?

You can cut the vegetables and fish a few hours ahead and store them separately in the fridge. The layered cooking works best done just before serving, so the fish holds its shape.

What fish can I use instead of monkfish or red mullet?

Pick firm fish like hake, cod, or sea bream, ideally mixing one firmer texture with a flakier one. What matters most is cutting the pieces to a similar size and thickness so they cook evenly.

Why shouldn't you stir caldeirada while it cooks?

Stirring would break apart the fish, which turns delicate once cooked. Cooking in layers without mixing lets the flavors travel through the steam and the juices rising slowly from the bottom.

Is caldeirada a good dish for kids?

It's really an adult dish, with whole pieces of fish that may contain bones depending on what you use. For younger kids, you can flake the fish before serving and check carefully for bones.

How long does it take to make a Portuguese fish caldeirada?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Portuguese fish caldeirada?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Portuguese fish caldeirada cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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