Dinner · Portuguese

Portuguese Fish Stew (Caldeirada de Peixe)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 11, 2026

This is the kind of one-pot seafood stew that feels special but comes together in under an hour. Cod, squid, prawns, clams, and mussels simmer in a saffron-scented tomato and white wine broth, and you serve it with garlic-rubbed toasts for dunking. It's coastal Portugal in a bowl, and it's easier than it looks.

Jump to recipe
Portuguese Fish Stew (Caldeirada de Peixe)

Why you'll love this

  • A whole seafood feast in one pot with minimal cleanup.
  • The saffron and white wine broth tastes restaurant-fancy for weeknight effort.
  • Naturally gluten free if you skip the toast.
  • Impressive enough for guests but genuinely easy to pull off.

EveryDayMeal recipe

Portuguese Fish Stew (Caldeirada de Peixe)

Prep
20m
Cook
40m
Total
60m
Serves
4
Level
Medium

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 red bell pepper, diced
  • 1 small bunch fresh cilantro
  • 1 small red chili, finely chopped
  • 3 (plus 1 halved for the toast) garlic cloves
  • 1 3/4 cups dry white wine
  • 1 pinch saffron
  • 1 bay leaf
  • about 10 ounces potatoes, cut into chunks
  • 14 ounces plum tomatoes (canned or fresh)
  • 1 1/4 cups water
  • 1 1/4 pounds cod fillet, cut into large pieces
  • 10 ounces squid, cleaned and sliced
  • 8 tiger prawns (shrimp)
  • 1 pound clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 1 baguette, sliced
  • to taste salt and pepper

Equipment

  • Large deep skillet or wide pot with lid
  • Cutting board and knife
  • Wooden spoon
  • Toaster or broiler

Instructions

  1. Heat 2 tablespoons olive oil in a large, deep skillet or wide pot over medium heat. Add the onions and diced red bell pepper and cook until soft and translucent but not browned, about 8 minutes, so the base tastes sweet rather than sharp.
  2. Finely chop the cilantro stems (save the leaves for serving) and stir them in along with the chopped chili and garlic. Cook another 2 to 3 minutes until fragrant, which builds the aromatic backbone of the broth.
  3. Pour in the white wine and add the saffron and bay leaf. Simmer until the liquid reduces by about half, roughly 5 to 7 minutes, which cooks off the raw alcohol and concentrates the flavor.
  4. Add the potatoes, tomatoes, and 1 1/4 cups water, then bring to a gentle boil. Crush the tomatoes against the side of the pan with a spoon and simmer 20 to 25 minutes, until the potatoes are just tender and the tomatoes have melted into a loose sauce.
  5. Season the broth well with salt and pepper. Gently nestle the cod pieces into the sauce, then arrange the squid, prawns, clams, and mussels on top.
  6. Cover and cook 6 to 8 minutes, until the clam and mussel shells have opened, the prawns turn pink, and the cod flakes easily. Discard any shells that stay closed.
  7. Toast the baguette slices, rub each lightly with the cut side of the halved garlic clove, and drizzle with olive oil. Scatter the reserved cilantro leaves over the stew and serve with the toasts for dunking.

Tips from the kitchen

  • Buy the freshest shellfish you can and cook it the same day. Tap any open clams or mussels before cooking, and if they don't close, toss them.
  • Don't overcook the seafood. Once the shells open and the cod flakes, pull it off the heat right away or the fish turns rubbery.
  • Taste the broth for salt before adding the seafood, since the clams and mussels release their own briny liquid as they open.

Estimated nutrition per serving: 520 cal · 52g protein · 38g carbs · 12g fat

Make it your own

  • Swap the cod for haddock, halibut, or any firm white fish.
  • No squid on hand? Add extra prawns or a handful of scallops instead.
  • Stir in a pinch of smoked paprika with the garlic for a deeper, smokier broth.

Storing & make-ahead

The broth and potato base keep well, so make it ahead through step 4 and refrigerate up to 2 days. Reheat gently, then add the seafood fresh just before serving. Leftover finished stew keeps 1 day in the fridge, but reheat only until warmed through so the seafood stays tender.

Good to know

Can I use frozen seafood?
Yes. Thaw it fully and pat it dry first, especially the cod and squid, so it doesn't water down the broth.
What can I use instead of white wine?
Use an equal amount of seafood or chicken stock with a splash of lemon juice or white wine vinegar for brightness.
How do I clean mussels and clams?
Scrub the shells under cold water and pull off any stringy beards from the mussels. Discard any that are cracked or won't close when tapped.
Is this dish spicy?
Just mildly warm from one small red chili. Leave it out for no heat, or add extra if you like a kick.

Related recipes