Caldeirada (Fish Stew) Caldeirada (Fish Stew)

[migration] empty title 395 Image by: [migration] empty title 395 Author: Canadian Living

  • Portion size 8 servings


  • 1 cup extra-virgin olive oil
  • 2 onions
  • 5 cloves garlic minced
  • 1 sweet green pepper chopped
  • 1 hot finger pepper sliced
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 1 lb turbot fillets
  • 1 lb halibut fillet
  • 1 lb monkfish fillet
  • 1 1/2 lb potato peeled and thinly sliced
  • 1 1/2 lb tomato sliced
  • 2 lbs littleneck clams scrubbed
  • 1/3 cup chopped fresh Italian parsley
  • 1 cup dry white wine
  • 2 bay leaves


In large pot, heat 2 tablespoons (25 mL) of the oil over medium heat. Add onions, garlic, green and hot peppers, salt, nutmeg and pepper; cook, stirring, for about 8 minutes or until onions start to brown.

Meanwhile, cut turbot and monkfish fillets into 2-inch (5 cm) chunks; set aside. Layer half each of the potatoes and tomatoes over onion mixture. Top with fish and clams. Layer with remaining potatoes and tomatoes. Sprinkle with 1/4 cup (50 mL) of the parsley. Pour in remaining olive oil, wine and bay leaves.

Cover and simmer for 20 minutes. Using spatula, gently push mixture down into liquid, adjusting heat as necessary to maintain simmer. Cook, covered, until potatoes are tender, about 20 minutes. Discard bay leaves and any clams that do not open. Sprinkle with remaining parsley.

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Caldeirada (Fish Stew)