Recipes
Caldeirada (Portuguese Fish Stew)
Serves 4
| Prep Time: 5 mins
| Cook Time: 35 mins
| Total Time: 40 mins
You may need: Azorean Acafroa
Discover The Recipe
Rustic, rich, bright and slightly spicy Caldeirada is a Portuguese fish stew that intermingles the bold flavors of Portuguese cuisine with the delicate flavors of flaky white fish and potatoes. Known throughout Portugal and Galicia as “fisherman’s stew,” Caldeirada recipes change daily, relying on the daily catch brought in by Portugal’s highly capable fishermen to dictate what goes into the pot. While we unfortunately can’t fly to Portugal every time we’re craving this wonderful dish, we can make it at home with fresh fish and pay tribute to the fishermen of Portugal with our carefully crafted Azorean Açafroa spice blend.
Piquant Post’s Azorean Açafroa spice features safflower, a mild spice reminiscent of sweet chocolate and earthy tobacco with a bright red hue. It’s rounded out with floral hints of paprika, black pepper and thyme, spicy notes of garlic, turmeric and cayenne pepper then tied together with bay leaf and lemon peel. The combination of flavors is all at once unique and familiar, and is an homage to Portugal’s seafaring prominence in the spice trade; one of the many reasons Portuguese cuisine is vast and vibrantly flavored.
The flavors of the stew are built slowly with garlic, onion, white wine and fresh tomato then gently simmered together with broth, potatoes and the Azorean Açafroa. Most importantly, the fish is added minutes before the stew is ready so it’s just cooked through and perfectly moist. We created this recipe with the fishermen of Portugal in mind and think it’s the perfect way to bring the bold flavors and vibrancy of Portugal into our kitchen.
Ingredients
2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, diced
1.5 Tbsp Piquant Post Azorean Açafroa spice
2 tomatoes, diced
1/4 cup white wine
1 russet potato, diced
4 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1.5 lbs cod filets (boneless), cut into 2-3 inch pieces
Lemon wedges (optional)
Fresh parsley, for garnish
Fresh thyme, for garnish
Crusty bread
Notes
We used wild cod, but you can also use haddock, sea bass, tilapia, or salmon. You can also substitute fish for a mix of clams, shrimp and mussels. Adjust the cooking time for large pieces or shellfish.
Once you add the fish, stir gently. Otherwise, the fish may break apart.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a large heavy bottom pot, heat oil over Med heat. Add then sauté onion and garlic, stirring until fragrant and golden, about 4-5 mins. Stir in Piquant Post Azorean Açafroa and sauté for 1 minute, until fragrant. Add tomatoes and white wine. Sauté until liquid has mostly evaporated (3-4 mins).
Add potatoes, chicken broth, bay leaf, salt and pepper. Increase heat to Med-High and bring to a boil and then reduce heat to Med-Low to simmer until potatoes are tender, about 15 mins.
Add fish pieces and gently nestle in the mixture so that they are submerged in liquid. Simmer until fish is cooked through, about 4-5 minutes.
Remove from heat and serve with lemon wedges, fresh parsley and thyme and crusty bread.
Alternatives & Substitutions
Use this Azorean Açaflor Spice Blend for adding flavor and color to any rice or grain dish. Add in 1 tablespoon with every 3 cups liquid during cooking time.
Looking for a vegetarian alternative to use the Azorean Açaflor blend? Try our vegan Arroz a Valençiana recipe for a Portuguese spin on a Spanish classic. Our vegan Azorean Mushroom Risotto is also a fantastic choice. How about this velvety Vegan Fondue?
Try our Portuguese Cod with Fideos (noodles) recipe for an easy, tasty seafood recipe. Or add Azorean Acaflor to a delicately poached fish.
Try this family recipe of Cacoila, Portuguese Stewed Beef, or our easy but flavorful Sopa de Tomate with Tosta Mista. We also have a fantastic Shrimp Mozambique recipe that is a must try!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Caldeirada (Portuguese Fish Stew)
Serves
4
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Piquant Post spice you'll need: Azorean Acafroa
Ingredients
2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, diced
1.5 Tbsp Piquant Post Azorean Açafroa spice
2 tomatoes, diced
1/4 cup white wine
1 russet potato, diced
4 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1.5 lbs cod filets (boneless), cut into 2-3 inch pieces
Lemon wedges (optional)
Fresh parsley, for garnish
Fresh thyme, for garnish
Crusty bread
Instructions
In a large heavy bottom pot, heat oil over Med heat. Add then sauté onion and garlic, stirring until fragrant and golden, about 4-5 mins. Stir in Piquant Post Azorean Açafroa and sauté for 1 minute, until fragrant. Add tomatoes and white wine. Sauté until liquid has mostly evaporated (3-4 mins).
Add potatoes, chicken broth, bay leaf, salt and pepper. Increase heat to Med-High and bring to a boil and then reduce heat to Med-Low to simmer until potatoes are tender, about 15 mins.
Add fish pieces and gently nestle in the mixture so that they are submerged in liquid. Simmer until fish is cooked through, about 4-5 minutes.
Remove from heat and serve with lemon wedges, fresh parsley and thyme and crusty bread.
Notes
We used wild cod, but you can also use haddock, sea bass, tilapia, or salmon. You can also substitute fish for a mix of clams, shrimp and mussels. Adjust the cooking time for large pieces or shellfish.
Once you add the fish, stir gently. Otherwise, the fish may break apart.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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