How to make Caldeirada de Peixe

Why cooks start here

Caldeirada de Peixe is cooked the way the fishing towns of the Atlantic coast cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Caldeirada de Peixe is a dish that finds its roots in the fishing towns scattered along Portugal's rugged Atlantic coast. It captures the essence of the sea, with its origins tracing back to the boats that bring in the day's catch. Traditionally prepared by those who live and breathe the ocean air, this dish is a staple of home kitchens, served without pretense or adornment. This version reflects the way Portuguese families have made it for generations, with a focus on hearty ingredients and straightforward preparation. Caldeirada de Peixe harmoniously blends the briny flavors of mixed fish with earthy potatoes, sweet tomatoes, and aromatic bay leaves, all enriched by olive oil, creating a rustic and satisfying stew often paired with crusty bread for soaking.