Portuguese Fish Stew (Caldeirada)
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Feasting at Home · by Sylvia Fountaine★ 4.9

Portuguese Fish Stew (Caldeirada)

NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 70%
CARBS 34G33% OF CAL
4G FIBER22G OTHER9G TOTAL SUGAR
FAT 15G32% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Portuguese fish stew with cod, potatoes, and saffron in a fragrant broth. Light, rustic, and ready in 30 minutes; serve with rice or bread.

mainmediterraneansoupfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 2 tomatoes, diced
  • 1/4 cup white wine
  • 4 cups chicken stock (or fish stock, or use half clam juice)
  • 2 teaspoons fish sauce ( skip if using fish stock/clam juice)
  • large pinch saffron, crumbled
  • 1/8 teaspoon ground clove (or allspice)- optional see notes
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1-2 tablespoons fresh thyme (lemon thyme is nice)
  • 1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version.
  • ——-
  • 1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces.
PREP
10M
SODIUM
1032MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.