This Portuguese smokey seafood stew is cooked all in one pot, so after you have prepped the ingredients, it’s only a matter of adding them in stages to the pot. It’s got potatoes and a delicious tomato and wine broth with saffron. I use defrosted frozen seafood for my recipe, except the mussels, which can be left out, but fresh seafood is great, obv,  and you can add any mixture of seafood you fancy. Traditionally it’s served with roasted garlic bread, or rice.


Serves 4 or 2 hungry people



Heat the oil in a large saucepan on medium flame, then add the onion, peppers, garlic and gently sauté till the onion is soft, for about ten minutes. Lower the heat and cook with a lid on for a further ten minutes.

Add the potatoes, smoked paprika, tomatoes, wine, saffron, bay leaf and peppercorns. Simmer, covered, until the potatoes are tender, this depends on how big you cut your potatoes, I like them chunky, so it takes longer to cook, any where between twenty and thirty minutes.

Place the seafood and fish on top of the potatoes and onions, and simmer till the fish and seafood is cooked… about ten minutes. Check the seasoning with salt and pepper and serve sprinkled with the fresh coriander. 

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