Caldeirada de Peixe

Name: Caldeirada de Peixe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 lbs firm white fish (cod or monkfish), cut in chunks; 1 lb large shrimp, shell on; 1 lb Yukon Gold potatoes, peeled, sliced; 1 onion yellow onion, sliced; 2 medium green bell pepper, sliced; 2 cups canned crushed tomatoes; 4 cloves garlic, minced; 1/2 cup dry white wine; 3 cups water; 1/4 cup olive oil; 2 tsp sweet paprika; 2 bay leaves; 1/4 cup flat-leaf parsley, chopped; 1 tsp kosher salt; 1/4 tsp ground black pepper; 1 lemon lemon

A Portuguese fish stew of firm white fish and shrimp layered with potatoes, peppers, tomato, and onion, simmered in white wine and paprika, in the style of the coastal fishing towns.

60 minMediumServes 4400 cal/serving

PortugueseDinnerStovetopPescatarianGluten-FreeEgg-FreeDairy-FreeNut-Free

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Ingredients

2 lbs firm white fish (cod or monkfish), cut in chunks
1 lb large shrimp, shell on
1 lb Yukon Gold potatoes, peeled, sliced
1 onion yellow onion, sliced
2 medium green bell pepper, sliced
2 cups canned crushed tomatoes
4 cloves garlic, minced
1/2 cup dry white wine
3 cups water
1/4 cup olive oil
2 tsp sweet paprika
2 bay leaves
1/4 cup flat-leaf parsley, chopped
1 tsp kosher salt
1/4 tsp ground black pepper
1 lemon lemon

Instructions

1

Heat 1/4 cup olive oil in a large pot over medium heat. Cook 1 onion sliced yellow onion and 2 medium sliced green bell pepper 8 minutes, until soft. Add 4 cloves minced garlic and 2 tsp sweet paprika for 1 minute.
2

Add 1 lb peeled, sliced Yukon Gold potatoes, 2 cups canned crushed tomatoes, 2 bay leaves, 1/2 cup dry white wine, and 3 cups water. Simmer 15 minutes, until the potatoes are nearly tender. Season with half of 1 tsp kosher salt and 1/4 tsp ground black pepper.
3

Lay 2 lbs cut in chunks firm white fish (cod or monkfish) over the top, then 1 lb large shrimp, shell on. Cover and simmer 8 minutes, until the fish reaches 145°F inside and the shrimp turn pink.
4

Discard the bay leaves. Taste and add the remaining 1 tsp kosher salt if needed. Scatter 1/4 cup chopped flat-leaf parsley over the top and serve with 1 lemon lemon wedges.

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Questions

What is Caldeirada de Peixe?

A Portuguese fish stew of firm white fish and shrimp layered with potatoes, peppers, tomato, and onion, simmered in white wine and paprika, in the style of the coastal fishing towns. This reference files it under Portuguese dinner: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Caldeirada de Peixe reach?

For Caldeirada de Peixe, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of white wine in Caldeirada de Peixe?

The entry for Caldeirada de Peixe calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use a different white fish instead of the fish in Caldeirada de Peixe?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Caldeirada de Peixe uses 2 lbs firm white fish (cod or monkfish), cut in chunks.

Does Caldeirada de Peixe contain shellfish?

Yes: 1 lb large shrimp, shell on. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Broa side
Salada de Polvo salad
Peri-Peri Sauce sauce
Bolo Rei dessert

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