Caldeirada (Portuguese Fish Stew)

🛒 Ingredients

• Cod Fillet 100 g · 100 kcal
• Hake Fillet 75 g · 68 kcal
• Shrimp, peeled 25 g · 23 kcal
• Mussels, cooked, shelled 38 g · 30 kcal
• Potatoes 150 g · 115 kcal
• Onion 50 g · 20 kcal
• Red Bell Pepper 38 g · 11 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Garlic 5 g · 8 kcal
• Olive Oil 15 g · 130 kcal
• Dry White Wine 50 g · 40 kcal
• Fresh Parsley 5 g · 2 kcal
• Bay Leaf 1 g · 0 kcal
• Fish Stock 100 g · 5 kcal

👨‍🍳 Instructions

1. Pat the fish fillets dry and season generously with salt and pepper. Slice potatoes into 1/4-inch thick rounds and onions and bell peppers into thin rings.
2. Heat olive oil in a large, wide pot or Dutch oven. Add sliced onions and cook until softened, about 5 minutes, then add minced garlic and cook for another minute.
3. Stir in the canned diced tomatoes, bay leaf, and white wine. Bring to a simmer.
4. Layer half of the sliced potatoes, bell peppers, and fish fillets over the sauce. Pour half of the fish stock over the layers.
5. Repeat the layering with the remaining potatoes, bell peppers, and fish. Pour the rest of the fish stock and wine over the top.
6. Bring the stew to a gentle simmer, cover, and cook for 20-25 minutes or until potatoes are tender and fish is cooked through.
7. Add shrimp and mussels, cover, and cook for another 5-7 minutes, until shrimp are pink and mussels have opened. Discard any unopened mussels.
8. Remove the bay leaf, stir in fresh parsley, and serve immediately.