There’s something exceptionally cozy about sitting down to a hearty bowl of stew, especially when it’s infused with flavors of the Mediterranean coast. Portuguese Fish Stew—also known in Portugal as Caldeirada De Peixe—is a celebration of fresh ingredients, fragrant spices, and centuries of coastal culinary tradition. From the succulent shrimp and flaky white fish to the aromatic vegetables, this simple one-pot meal channels the heritage of fishermen who’d gather whatever the day’s catch was and turn it into a warm, comforting dinner.

In this blog post, we’ll explore everything you need to know to create this hearty stew at home, no matter your level of expertise in the kitchen. You’ll discover how to select the best ingredients, how to plan for any dietary preferences, and how to make the most of your leftovers—assuming there are any left by the end of the meal! We’ll also cover how to store it, ways to serve it, and a variety of common questions you might have. By the time you finish reading, you’ll be ready to make your own pot of Portuguese Fish Stew that’s bursting with vibrant flavor and color.

Who Is This Recipe For?

This recipe is for seafood lovers who crave the robust and aromatic flavors that only a well-crafted stew can offer. Whether you’re brand new to cooking fish at home or are a seasoned pro, this stew provides a wonderfully balanced meal that’s filling but not too heavy. With a combination of fragrant ingredients like saffron and cilantro plus warming elements like chili flakes, it brings together a broad spectrum of tastes while still being accessible. The recipe is also suitable for anyone who loves rustic Mediterranean or Portuguese-style dishes—a one-pot wonder that doesn’t require complicated cooking methods, yet results in an elegant meal.

You’ll especially appreciate this dish if you:

Value simplicity: It’s a straightforward process with minimal kitchen equipment required.
Want to cook healthfully: The stew includes lean protein from fish and shrimp, plus plenty of vegetables.
Enjoy feeding a crowd: Easily doubled or tripled, this stew is perfect for entertaining, family dinners, or gatherings.

Why You’ll Love This Portuguese Fish Stew

Bursting with Flavor
The base is made of onions, peppers, garlic, and saffron in white wine—these elements come together to create a fragrant, warming stew. Every spoonful offers a balance of tangy tomatoes, briny seafood, and herbaceous cilantro.
Great for Meal Prep
If you like to prepare meals in advance, this stew holds up beautifully in the fridge for a couple of days. It’s easy to reheat and actually gets even more flavorful as the flavors mingle.
Versatile and Adaptable
Not a fan of shrimp? Simply replace it with mussels, clams, or calamari. Trying to avoid wine? Use fish stock or vegetable stock instead. You’ll find plenty of ways to adapt the stew to your personal preferences or dietary needs.
Hearty but Light
While it’s definitely filling—thanks to the potatoes and protein—it never feels overly heavy. It’s a satisfying meal with plenty of bright, fresh flavors.
Easy to Impress
The colors alone (vibrant red pepper, saffron-tinted broth, green cilantro garnish) make it look like you spent hours laboring in the kitchen, even though the whole thing can be on the table in well under an hour once you have your ingredients ready.

Ingredients You’ll Need

Olive Oil (1 tablespoon)
High-quality olive oil enhances the flavor of your stew by creating a rich, aromatic base.
Onion (1 large, diced)
Use a yellow or white onion. Feel free to slice or dice it as you prefer.
Red Bell Pepper (1 large, sliced)
The red pepper adds both color and a subtle sweetness.
Garlic (2 large cloves, chopped)
Garlic is essential for a fragrant, savory punch. Adjust the quantity if you love garlic or prefer it milder.
Red Chili Flakes (¼ teaspoon)
Bring a little heat to your stew. You can omit this entirely or increase the amount if you enjoy spicier dishes.
Fresh Cilantro Stems (1-2 tablespoons, chopped)
Stems hold a concentrated flavor that truly elevates the dish. Save the leaves for garnish later.
Dry White Wine (1 cup / 250 ml)
Choose a wine you’d happily drink, like Sauvignon Blanc or Pinot Grigio. If you do not cook with wine, use more fish stock or a quality clam juice.
Saffron (1 pinch)
Saffron provides an unmistakable aroma and a gorgeous yellow tint. Even a small amount has a significant impact.
Bay Leaves (2)
These leaves add an earthy, herbal nuance to the stew as it simmers.
Canned Cherry Tomatoes (1 can, 14 oz / 400 g)
You may also use fresh tomatoes if they’re ripe and in season. Either way, tomatoes bring essential acidity and sweetness to the stew.
Potatoes (12 oz / 350 g, peeled and cut into 1-inch cubes)
Potatoes add substance and help thicken the stew slightly. Choose a waxy or all-purpose variety that holds its shape.
Fish Stock (2 cups / 500 ml)
For deeper seafood flavor, fish stock is best. Alternatively, use vegetable stock and stir in some fish sauce to compensate.
Large Shrimp (½ lb / 225 g)
Shrimp or a mix of seafood—like mussels, squid, clams—works wonderfully. Fresh or frozen is fine, though frozen seafood will need slightly longer to cook.
White Fish (1 lb / 450 g)
Haddock or cod are standard, but feel free to experiment with other firm white fish like halibut or tilapia. Even salmon can work for a richer flavor.
Fresh Cilantro Leaves (a handful, roughly chopped)
This final touch gives a burst of fresh, herbal brightness right before serving.

Kitchen Equipment Needed

Cutting Board and Knife: For chopping vegetables, potatoes, and herbs.
Measuring Cups and Spoons: Precise measurements ensure a properly balanced stew.
Large Stock Pot or Dutch Oven: You’ll need a pot wide enough to lay the fish and shrimp on top and deep enough to accommodate all the broth.
Wooden Spoon or Spatula: Helpful for stirring without damaging your cookware.
Lid for the Stock Pot: Essential to cover your stew and allow it to simmer properly.
Small Bowl (optional): If using saffron, you can bloom it in a bit of warm water or white wine before adding to the pot, ensuring the threads distribute more evenly.

How to Make Caldeirada de Peixe (Step-by-Step)

1. Sauté the Aromatics

Heat the olive oil in your stock pot or Dutch oven over medium heat. Add the chopped onion and sliced red bell pepper. Cook them for about 4–5 minutes until they begin to soften. You’re not looking to brown them, just to develop their sweetness.

2. Infuse with Garlic and Cilantro

Next, stir in the chopped garlic, red chili flakes, and the cilantro stems. Cook everything for another 1–2 minutes. The aroma at this stage is already fantastic, thanks to the garlic and chili flakes.

3. Deglaze with Wine

Pour in the dry white wine, followed by the saffron and bay leaves. Give it a quick stir and let the mixture bubble away for a couple of minutes until it reduces by about half. This step concentrates the flavors, ensuring your stew will have a robust taste.

4. Add Tomatoes, Potatoes, and Stock

Stir in the canned cherry tomatoes along with their juices. Use the back of your spoon to gently crush the tomatoes if you prefer smaller chunks. Add the diced potatoes and pour in the fish stock. Increase the heat to bring the stew to a gentle boil.

5. Simmer

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes. This allows the potatoes to cook through and absorb all those aromatic flavors.

6. Add Seafood

Carefully place the shrimp and fish on top of the stew. Gently press them into the broth until they’re mostly submerged. Cover the pot again and cook for an additional 5–7 minutes, or until the fish is opaque and flakes easily with a fork, and the shrimp are pink and fully cooked.

7. Taste, Garnish, and Serve

Give the stew a taste, adjusting salt, pepper, or red chili flakes as desired. Finally, sprinkle the fresh cilantro leaves on top. Ladle into bowls and serve hot alongside crusty bread or a side salad.

Recipe Notes and Tips

Bloom Your Saffron
For an extra boost of flavor, consider blooming the saffron threads in a couple of tablespoons of warm white wine (taken from your measured cup) or warm water. Let them soak for a few minutes before adding them to the stew.
Adjusting Spiciness
If you want a spicier stew, add a bit more red chili flakes or even fresh diced chili. If you prefer milder flavors, omit them entirely.
Consistency Control
If you find your stew is too thick, stir in a bit more stock or water. If it’s too thin, let it simmer uncovered for a bit longer to reduce.
Don’t Overcook the Seafood
Keep a close eye on the stew once you add the fish and shrimp. Overcooking can make seafood tough and rubbery. As soon as it turns opaque (for fish) or pink (for shrimp), it’s ready.
Taste as You Go
Always remember to taste your stew at different stages. With each layer of ingredients, you can adjust seasoning to ensure well-rounded flavors.

Substitutions and Variations

Vegetarian/Fish-Free Version: Replace the fish stock with vegetable stock and skip the seafood, using hearty vegetables like zucchini, carrots, or chickpeas for protein. You can still enjoy the saffron, wine, peppers, onions, and tomatoes as a savory veggie stew.
Different Proteins: Swap shrimp for clams, mussels, crab, squid, or lobster if that’s what you have on hand. Each contributes a unique flavor to the final dish.
Herb Options: If you’re not a cilantro fan, substitute fresh parsley or basil for a different herbal note.
Wine-Free: If you’d rather not cook with wine, simply replace it with additional fish stock or clam juice. A small splash of lemon juice near the end can help replicate the acidity wine typically adds.
Low-Carb: Skip the potatoes and add chopped zucchini, bell peppers, or even cauliflower for texture.

Food and Drink Pairings

A bowl of Portuguese Fish Stew pairs excellently with crusty, rustic bread to sop up the flavorful broth. You could also serve it with:

Steamed or Grilled Vegetables: Light vegetables like zucchini, green beans, or asparagus complement the seafood without overwhelming it.
Herb-Infused Rice: For a more filling meal, try saffron rice or a simple garlic-butter rice to soak up the broth.
Wine Pairing: A crisp, dry white wine like a Vinho Verde from Portugal or a Sauvignon Blanc will highlight the stew’s brightness. If you prefer red wine, look for a lighter-bodied variety such as Pinot Noir.

How to Store and Reheat Leftovers

Refrigerating: Transfer any remaining stew to an airtight container and refrigerate for up to 2 days. The flavors actually deepen over time.
Freezing: You can freeze the stew for up to 2 months, but keep in mind that fish and shrimp may change in texture when thawed. If you plan to freeze, consider slightly undercooking the seafood or adding it fresh after thawing the stew base.
Reheating: Gently warm in a saucepan over low to medium heat. Add a splash of fish stock or water if the stew has thickened too much. Avoid boiling vigorously, as this can toughen the seafood.

Frequently Asked Questions (FAQ)

Q: Can I use frozen fish or shrimp?
A: Absolutely. Thaw them in the refrigerator overnight or run them under cold water to remove any ice crystals. You may need to add a minute or two to the final cooking time, but be careful not to overcook them.

Q: Does saffron make a big difference?
A: Even though saffron is used in a small quantity, it provides a distinctive flavor and a beautiful golden hue. It’s worth it if you can find it. If you absolutely can’t source saffron, a pinch of turmeric can add color, though the flavor profile won’t be the same.

Q: Can I make this stew ahead of time?
A: Yes! You can prepare the base—sautéing the vegetables and simmering it with tomatoes, potatoes, and stock—a day in advance. Keep it chilled, then gently reheat and add the seafood just before serving for the best texture.

Q: What if I don’t like cilantro?
A: Swap it out for parsley or fresh basil. Cilantro gives the stew a bright flavor, but it’s by no means the only herb that works here.

Q: My stew tastes a bit flat. How do I fix it?
A: A splash of lemon juice, a pinch of salt, or even a little hot sauce can brighten flavors. Adjust seasoning to taste—acidic components like lemon or vinegar can lift the entire dish.

Q: Can I use salmon instead of white fish?
A: Yes. Salmon will yield a richer, oilier broth, but it’s still delicious. Make sure not to overcook the salmon; a few minutes in the simmering stew is typically all it needs.

Final Thoughts

This Portuguese Fish Stew (Caldeirada De Peixe) is a splendid way to bring an authentic taste of the Portuguese coast right into your kitchen. Its medley of fresh seafood, tender potatoes, and a saffron-infused, tomato-based broth provides just the right balance between heartiness and lightness. Whether you serve it for a special family dinner or a laid-back gathering with friends, it’s sure to impress everyone at the table.

Have you tried this Portuguese Fish Stew? If so, we’d love to hear how it turned out! Share your cooking experience in the comments, and don’t forget to pass this recipe along to anyone else who might love a taste of the sea in their bowl. For more exciting, globally inspired meals and helpful kitchen tips, make sure to subscribe to our blog so you never miss a new post. Happy cooking and bon appétit!

Portuguese Fish Stew (Caldeirada De Peixe)