Entree: Portugal – Algarve – Caldeirada de Peixe (Portuguese mixed fish stew from the Algarve made with layered fish, potatoes, vegetables, and a light broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets (sea bass, cod, or monkfish), approx. 6 oz (170 g) each
- 1 lb (450 g) potatoes, peeled and sliced 1/4 inch (0.635 cm) (6 mm) thick
- 2 medium onions, sliced, about 8 oz (225 g) total
- 2 red bell peppers, sliced, about 10 oz (280 g) total
- 3 ripe tomatoes, chopped, about 10 oz (280 g) total or 1 cup (240 g) canned crushed tomatoes
- 4 cloves garlic, minced, approx. 0.42 oz (12 g)
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock or water (plus more if needed)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 bay leaves
- 1 tsp (6 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (18 g) coarse salt, or to taste
- Fresh parsley or cilantro, chopped, 1/4 cup (15 g)
- Lemon wedges, for serving
- Optional: 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)

Show original ingredient measurements

- 4 firm white fish fillets (sea bass, cod, or monkfish), approx. 6 oz (170 g) each
- 1 lb (450 g) potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 2 medium onions, sliced, about 8 oz (225 g) total
- 2 red bell peppers, sliced, about 10 oz (280 g) total
- 3 ripe tomatoes, chopped, about 10 oz (280 g) total or 1 cup (240 g) canned crushed tomatoes
- 4 cloves garlic, minced, approx. 12 g
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock or water (plus more if needed)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 bay leaves
- 1 tsp (6 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (18 g) coarse salt, or to taste
- Fresh parsley or cilantro, chopped, 1/4 cup (15 g)
- Lemon wedges, for serving
- Optional: 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add bell peppers and cook 3–4 minutes more.
2. Stir in tomatoes and paprika; cook until tomatoes begin to break down, about 5 minutes. Pour in white wine and simmer 2 minutes to reduce slightly.
3. Layer half the potato slices in the bottom of the pot; season with half the salt and a pinch of pepper and add a bay leaf. Arrange half the fish fillets over the potatoes, then add the remaining potatoes and season again.
4. Pour fish stock (or water) over the layers so it comes about halfway up the ingredients; drizzle remaining 2 tbsp (30 ml) olive oil over the top.
5. Bring to a gentle simmer, cover, and cook over low heat 15–20 minutes, or until potatoes are tender and fish is nearly cooked through. If using shrimp, tuck them in for the last 5 minutes of cooking.
6. Adjust seasoning with salt and pepper. Finish with a generous sprinkle of chopped parsley or cilantro and a squeeze of lemon. Serve hot with crusty bread.