Caldeirada de Peixe

A rustic stew where monkfish and rockfish soak up the juices of peppers and tomatoes. The broth is concentrated, silky, and scented with bay leaf, featuring potatoes that melt at the touch of a fork.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 811
• Protein: 78 g
• Carbs: 52 g
• Fat: 25 g

Ingredients

• 600 g Monkfish ( in chunks )
• 600 g European hake ( in steaks )
• 400 g Gurnard ( cleaned and halved )
• 800 g Potato ( in 1cm rounds )
• 2 piece Yellow onion ( in rings )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 4 piece Round tomato ( in wedges )
• 3 piece Garlic ( minced )
• 200 ml Dry white wine
• 5 tbsp Extra virgin olive oil
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 1 piece Hot chili pepper optional ( finely sliced )
• 1 pinch Gray sea salt
• 1 piece Parsley ( chopped )
• 400 ml Fish stock

Instructions

1. Base preparation

   Slice the onions into rings, cut the peppers into strips and the tomatoes into wedges. Peel the potatoes and slice them into 1cm thick rounds. Cut the fish into even chunks for uniform cooking.

2. Layering the pot

   In a large heavy-bottomed pot, pour a generous drizzle of olive oil. Arrange the ingredients in successive layers: onions, peppers, potatoes, then the fish. Repeat until all ingredients are used, finishing with a layer of tomatoes.

3. Deglazing and seasoning

   Add minced garlic, bay leaf, paprika, and chili. Pour in the dry white wine and fish stock. The liquid should not fully cover the ingredients; it should just reach the top layer.

4. Slow cooking

   Cover tightly and bring to a boil. Reduce heat and simmer gently. Never stir with a spoon; simply shake the pot occasionally. It is ready when the potatoes are tender and the fish flakes easily.

Chef's tips

• Never stir the dish with a spoon, or you'll break the delicate fish flesh. Shake the pot by the handles instead.
• Fish choice is key: mix firm-fleshed fish (monkfish) with more delicate varieties for a range of textures.

Storage

Keep refrigerated for up to 24 hours. Reheat very gently, covered, to avoid overcooking the fish.