- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 355 kcal
Quick summary
“Fish stew is a coastal stew that cooks fresh slices in layers with potatoes, colorful bell peppers, and tasty broth. It is worth making due to the ease of one-pot cooking and the freshness of the ingredients preserved in the cooking.”
What you need to know
- Refogado inicial de cebola fatiada, alho picado, tomates e tiras de pimentões no azeite de oliva até murcharem suavemente
- Cozimento das rodelas de batata com caldo de peixe ou água para criar base estrutural e encorpar o molho
- Disposição cuidadosa das postas de peixe por cima dos vegetais em fogo médio por 25 minutos com cheiro-verde ao final
Ingredients
Main
- 1 kg fish steaks (preferably sea bass or fresh fish of your choice)
- 2 tomates picados
- 1 large sliced onion
- 1 pimentão vermelho em tiras
- 1 yellow bell pepper in strips
- 2 medium potatoes cut into slices
- 500 ml of fish broth or water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chopped green onions for garnish
Instructions
Principal
- In a large pot, heat the olive oil and sauté the onion until translucent.
- Add the minced garlic and sauté for another 1 minute, until it releases its aroma.
- Add the tomatoes and bell peppers, cooking until the vegetables wilt.
- Add the potatoes and mix well, so they absorb the seasonings.
- Add the fish steaks and pour the fish broth or water into the pan.
- Season with salt and black pepper to taste.
- Cook over medium heat for about 25 minutes, until the fish and potatoes are cooked.
- Finish with chopped green onions on top and serve hot.
Chef's tips
- Escolha peixes de carne firme como robalo ou cação para que as postas não desmanchem durante o cozimento
- Corte as batatas em rodelas de 1 cm para que atinjam o ponto macio junto com as postas de peixe
- Não misture com colher após dispor o peixe; apenas balance a panela pelas alças para acomodar o caldo
Variations
- Caldeirada mista com frutos do mar adicionando 200g de camarões limpos e anéis de lula nos últimos 5 minutos de panela
- Caldeirada com leite de coco vertendo 200ml de leite de coco junto com o caldo de peixe para um molho aveludado litorâneo
- Caldeirada picante acrescentando pimenta-de-cheiro fresca fatiada finamente no refogado junto com os dentes de alho
Substitutions
- O robalo pode ser substituído por cação em postas, corvina, dourado do mar, pescada-amarela ou namorado fresco
- As batatas inglesas podem ser substituídas por batata-doce em rodelas, mandioquinha fatiada ou rodelas de aipim cozido
- O pimentão amarelo pode ser substituído por pimentão verde fatiado ou uma dose extra de tomate maduro picado
How to store
Store the already cold fish stew (caldeirada) in a glass container with an airtight lid in the refrigerator for up to 2 days. Reheat in the pan itself over low heat with the lid closed so that the steam heat warms the fish without leaving it dry or fibrous.
Can it be frozen?
It is not recommended to freeze the ready-made fish stew with potatoes, as the tuber loses consistency and releases a lot of water when thawing. If necessary, freeze only the broth and the cooked fish fillets without the potatoes for up to 30 days.
What to serve with
Serve with fluffy white rice and a pirão prepared with the stew broth and cassava flour. Butter farofa and fresh lemon wedges complement the meal with balance.
Frequently asked questions
Does the fish stew take palm oil or coconut milk?
The traditional fish stew takes only olive oil and broth; adding dendê oil or coconut milk brings the dish closer to moqueca.
How do I make pirão with the stew broth?
Remove two ladles of the boiling caldeirada broth, transfer to a small pan, and add fine cassava flour little by little, stirring without stopping.
Can I use plain water if I don't have homemade fish stock?
Yes, ordinary filtered water absorbs all the cooking juices from the fish steaks, bell peppers, and tomatoes, forming an aromatic and light broth.
What is the best type of fish to make fish stew?
Species of white and firm meat such as sea bass, grouper, dogfish and namorado are ideal because they withstand boiling without falling apart in the broth.
