World Flavors Cookbook

Caldeirada de Peixe

Portugal's magnificent layered fish stew — assorted seafood and potatoes stacked in a pot with tomatoes, peppers, and wine, then slow-baked.

Cuisine: Portugal

Ingredients

• 1kg mixed firm fish (cod, monkfish, sea bass), cut into chunks
• 500g shellfish (clams, shrimp)
• 4 potatoes, sliced
• 3 tomatoes, sliced
• 2 onions, sliced
• 2 green peppers, sliced
• 200ml white wine
• 4 tbsp olive oil
• Bay leaves, cilantro, salt, pepper

Instructions

1. Layer in a large pot: onions and peppers on bottom, then potatoes, then tomatoes, then fish.
2. Repeat layers if needed. Tuck shellfish around the sides.
3. Pour over wine and olive oil. Add bay leaves.
4. Cover tightly. Cook over medium heat 40-45 minutes. Do not stir.
5. The steam will cook everything perfectly.
6. Serve directly from the pot with crusty bread to soak up the broth.