This Easy Portuguese Fish Stew is a warm and tasty dish perfect for cozy dinners. With fresh fish, tomatoes, and spices, it bursts with flavor while being simple to make!
You can even mix in some yummy veggies like bell peppers or zucchini. I love serving it with crusty bread to soak up every drop of that delicious broth! 🍞
Key Ingredients & Substitutions
White Fish: Firm white fish like cod, haddock, or halibut gives the stew its base. If these aren’t available, you can use tilapia or even salmon. Just keep in mind that the cooking time may vary slightly.
Shrimp: Fresh shrimp adds a lovely sweetness. If you’re avoiding shellfish, try using more fish or even firm tofu for a vegetarian option.
Potatoes: I prefer using Yukon Gold for their creamy texture, but any starchy potato works. If you’re low-carb, cauliflower can be a great substitute.
Tomatoes: Fresh tomatoes offer bright flavor, but canned tomatoes are a convenient alternative. Opt for fire-roasted canned tomatoes for a smoky twist!
Spices: Smoked paprika and red chili flakes bring warmth. If you’re out of smoked paprika, sweet paprika or regular chili powder will work, just adjust to taste.
How Do You Perfectly Cook the Fish and Shrimp?
Cooking seafood can be tricky, but it’s all about timing. The fish should be added after the vegetables are tender. Here’s how I do it:
- Gently place the fish and shrimp into the stew and stir carefully to avoid breaking them.
- Simmer for 5-7 minutes until the shrimp are pink and opaque and the fish flakes easily with a fork.
- Keep an eye on it; overcooking can make seafood tough!
Remember, it’s better to check a bit early than too late! Enjoy your delicious stew! 🍲
Easy Portuguese Fish Stew (Caldeirada de Peixe)
Ingredients You’ll Need:
For the Stew:
- 1 lb firm white fish fillets (such as cod, haddock, or halibut), cut into chunks
- 1/2 lb shrimp, peeled and deveined
- 2 medium potatoes, peeled and cut into chunks
- 1 red bell pepper, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 3 cups fish stock or water
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp red chili flakes (optional, for subtle heat)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Juice of 1 lemon (optional)
How Much Time Will You Need?
This flavorful stew comes together in about 30 minutes. You’ll spend around 10 minutes prepping the ingredients and another 20 minutes cooking. The result is a hearty dish full of delicious seafood flavors!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and fragrant, about 3-4 minutes. This step builds a wonderful flavor base for your stew!
2. Add Spices:
Next, stir in the smoked paprika and optional red chili flakes. Cook them for another 30 seconds to let their aromas bloom. Your kitchen will smell amazing!
3. Incorporate the Tomatoes:
Now it’s time to add the chopped tomatoes and the bay leaf. Cook this mixture until the tomatoes start breaking down, which should take about 5 minutes. Stir occasionally to prevent sticking.
4. Add Liquid:
Pour in the fish stock or water, then bring the mixture to a boil. This will help incorporate all those flavors!
5. Cook the Vegetables:
Add the potato chunks and sliced red bell pepper to the pot. Reduce the heat to medium-low and let it simmer. Cook for about 10-12 minutes, or until the potatoes are almost tender.
6. Add Seafood:
Gently add the fish chunks and shrimp to the pot. Stir carefully to combine. Simmer for an additional 5-7 minutes, until the seafood is cooked through and the fish flakes easily with a fork.
7. Season and Garnish:
Once everything is cooked, season the stew with salt and freshly ground black pepper to taste. Don’t forget to remove the bay leaf! Stir in some chopped cilantro or parsley for a fresh touch.
8. Serve It Up:
Serve the stew hot in bowls. For an extra treat, squeeze a little lemon juice over the top for brightness. Enjoy it with crusty bread for dipping and soaking up that delicious broth!
There you have it! An authentic and easy Portuguese fish stew that is sure to impress your family and friends. Enjoy every bite!
FAQ for Easy Portuguese Fish Stew
Can I Use Frozen Fish and Shrimp?
Yes, you can use frozen fish and shrimp! Just make sure to thaw them completely in the refrigerator overnight before cooking. If you’re short on time, you can also thaw them quickly in a sealed bag submerged in cold water.
What Can I Substitute for Fish Stock?
If you don’t have fish stock, water works just fine! Alternatively, you can use vegetable broth for a lighter flavor. If you like, add a splash of white wine for extra depth!
Can I Add More Vegetables?
Absolutely! Feel free to add vegetables like zucchini, carrots, or green beans. Just chop them into even-sized pieces and add them along with the potatoes. Adjust the cooking time to ensure everything is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm the stew on the stove over low heat, stirring occasionally to prevent sticking.
