Caldo de Pedra

Name: Caldo de Pedra
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 tbsp olive oil; 1/2 yellow onion, thinly sliced; 4 garlic cloves, minced; 8 cups water; 4 oz dry white wine; 2 bay leaves; 2 fresh thyme sprigs; 1 lb white fish fillets (monkfish, cod, or halibut), cubed; 12 oz large shrimp (peeled deveined), peeled deveined; 12 littleneck clams, cleaned; 12 mussels, cleaned debearded; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 fresh lemon, cut into wedges

A legendary Portuguese coastal soup with layers of fresh fish, shellfish, and seafood broth. Named for the tradition of heating stones in seawater, this aromatic, brothiness seafood soup is pure coastal comfort.

60 minMediumServes 4280 cal/serving

PortugueseSoupStovetopPescatarian

Ingredients

4 tbsp olive oil
1/2 yellow onion, thinly sliced
4 garlic cloves, minced
8 cups water
4 oz dry white wine
2 bay leaves
2 fresh thyme sprigs
1 lb white fish fillets (monkfish, cod, or halibut), cubed
12 oz large shrimp (peeled deveined), peeled deveined
12 littleneck clams, cleaned
12 mussels, cleaned debearded
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
1 fresh lemon, cut into wedges

Instructions

1

Heat 4 tbsp olive oil in a large pot over medium heat. Add the sliced 1/2 thinly sliced yellow onion and cook until softened, about 4 minutes.
2

Add 4 minced garlic cloves and cook for another minute. Deglaze the pot with 4 oz dry white wine, stirring for 1 minute.
3

Add 8 cups water, 2 bay leaves, and 2 fresh thyme sprigs. Bring to a gentle boil and simmer for 5 minutes.
4

Season the 1 lb cubed white fish fillets (monkfish, cod, or halibut) with 1/2 tsp salt and 1/4 tsp black pepper. Add the fish to the pot and simmer for 4-5 minutes.
5

Add the 12 oz peeled deveined large shrimp (peeled deveined) and simmer for 2 minutes. Then add the 12 cleaned littleneck clams and 12 cleaned debearded mussels.
6

Continue cooking until all shellfish open (discard any that don't open) and the shrimp are pink, about 5-7 minutes.
7

Taste and adjust seasoning. Remove bay and thyme sprigs.
8

Ladle into bowls, ensuring each serving has fish, shrimp, and shellfish. Garnish with 2 tbsp chopped fresh parsley and serve with 1 cut into wedges fresh lemon on the side.

Questions

How long does Caldo de Pedra keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Caldo de Pedra?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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