Portuguese caldeirada

Caldeirada is a Portuguese fish stew that varies from region to region, but usually contains a variety of fish along with potato, onion and tomato or capsicum.

  • 4 hrs 20 mins cooking
  • Serves 6
  • Print


Portuguese caldeirada
  • 2 tablespoon olive oil
  • 2 brown onions (400g), sliced thickly
  • 3 red capsicums (600g), sliced thickly
  • 1 kilogram potatoes, sliced thickly
  • 1 cup (250ml) dry white wine
  • 1/2 cup (125ml) water
  • 800 gram thick white fish fillets, chopped coarsely
  • 2 tablespoon olive oil, extra


Portuguese caldeirada
  • 1
    Pour olive oil into 4.5-litre (18-cup) slow cooker; layer onion, capsicum and potato in cooker, seasoning between each layer. Add wine and the water. Cook vegetable mixture, covered, on high, 3½ hours.
  • 2
    Add fish to cooker, season; spoon vegetable mixture over fish. Cook, covered, on high, 30 minutes.
  • 3
    Serve drizzled with extra oil.


You can use any firm white fish you like; choose large pieces. We used a mixture of angel and monk fish.

More From Women's Weekly Food