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Portuguese Caldeirada-Style Fish Stew with Onions
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Course Soup
Cuisine Portuguese
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds white fish fillets such as cod, cut into large pieces
  • 4 medium onions, thinly sliced
  • 3 medium potatoes, peeled and sliced
  • 2 ripe tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 green bell pepper, sliced
  • 1/4 cup olive oil
  • 1 cup fish or vegetable broth
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook for 5 minutes until they begin to soften.
  • Layer the potato slices over the onions. Add the chopped tomatoes, minced garlic, and sliced green bell pepper on top.
  • Sprinkle the smoked paprika, salt, and black pepper evenly over the vegetables. Place the bay leaves in the pot.
  • Pour the broth over the layers. Bring the mixture to a gentle simmer, cover the pot, and cook for 15 minutes.
  • Add the fish pieces on top of the vegetables. Cover and simmer for another 8 to 10 minutes until the fish flakes easily.
  • Remove the bay leaves. Sprinkle with chopped parsley before serving.

Notes

Use a firm white fish so the pieces hold their shape during simmering. If the broth reduces too much, add a small splash of water rather than more oil. Leftovers reheat well the next day on the stove over low heat, though the potatoes may soften further.
Course: Soup
Cuisine: Portuguese
Equipment: Large pot, Knife, Cutting board