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1
Build the Vegetable Base
5 Mins
Room temperature, about 20°C (68°F)
Pour 30 ml of the olive oil into a wide, heavy pot. Spread half the 300g sliced onion over the base, then half the 300g chopped tomato, half the peppers and half the 12g sliced garlic. Sprinkle with a little of the 5g salt and half the 5g paprika.
Use the widest pot you have — a wide pot lets the layers cook evenly instead of steaming in a tall pile.
Done when: The base of the pot is covered in an even layer of onion, tomato, peppers and garlic.
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2
Layer the Potatoes
5 Mins
Room temperature, about 20°C (68°F)
Lay half the 600g potato rounds over the vegetables in a single layer, then repeat the onion, tomato, peppers and garlic with what is left. Season with the rest of the salt and paprika and tuck the bay leaf into the middle.
Keep the potato rounds thick — thin slices turn to mash after 25 minutes in the broth.
Done when: Two even layers of vegetables and potatoes, seasoned, with the bay leaf tucked in.
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3
Layer the Fish and Squid
5 Mins
Room temperature, about 20°C (68°F)
Lay the 400g monkfish medallions, the 400g hake chunks and the 200g squid rings over the top in a single layer. Drizzle the remaining 30 ml of olive oil over the fish, then pour the 150ml white wine and the 200ml water down the side of the pot.
Put the firmest fish (monkfish) at the bottom of the fish layer and the flakiest (hake) on top, so nothing overcooks.
Done when: The fish sits in one layer on top, with the liquid coming about halfway up the pot.
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4
Simmer Without Stirring
20 Mins
Gentle simmer, about 95°C (200°F)
Put the lid on, bring the pot to a gentle simmer over medium heat, then turn the heat down and cook for 20 minutes without lifting the lid or stirring. Shake the pot gently by its handles once or twice so nothing sticks, and check that the fish is opaque and flakes easily — it must reach 63°C (145°F) inside.
Never stir a caldeirada — shaking the pot is the only movement it needs. If the broth looks dry, add a splash of hot water down the side.
Done when: The fish is opaque and flakes in large pieces, the potatoes are tender, and the broth is fragrant. The fish has reached at least 63°C (145°F).
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5
Rest and Serve
5 Mins
Serve hot, about 70°C (158°F)
Take the pot off the heat, remove the bay leaf, and rest it with the lid on for 5 minutes. Scatter the 15g chopped parsley over the top, put the lemon wedges on the side, and serve straight from the pot with crusty bread.
Serve the fish with a large spoon and a fish slice, not a ladle alone — ladling breaks the fillets apart.
Done when: The stew has rested, the parsley is bright green, and the broth has settled clear around the fish and potatoes.
auto_awesome Finishing Touches & Plating
Rest the pot for 5 minutes, scatter the parsley and squeeze the lemon over the top, then serve straight from the pot with crusty bread. A good caldeirada has fish that flakes in large pieces, potatoes that hold their shape, and a clear, wine-scented broth.
Portugal
50m
