Caldeirada de Peixe

Ingredients

Equipment Needed

• •Wide heavy-bottomed pot with tight-fitting lid (a cataplana is traditional but a Dutch oven works)
• •Deep serving bowls

Instructions

1. 1

   Season the fish

   Season the fish chunks generously with salt and let them rest while you prepare everything else. This draws out moisture and firms the flesh so it holds together during cooking. The fish should glisten with salt, not be buried in it.

2. 2

   Build the first layer

   In a wide, heavy pot (a cataplana if you have one, otherwise a Dutch oven), drizzle half the olive oil across the bottom. Layer half the onion rings, then half the potato slices, then half the tomatoes and peppers. Scatter half the garlic, one bay leaf, and half the paprika. Season with salt and pepper. This is how your grandmother would do it. No browning, no fuss. Just layers.

   Caldeirada is never stirred. The layers cook together but stay distinct. Resist the urge to mix.
3. 3

   Add the fish layer

   Arrange all the fish pieces in a single layer over the vegetables. Pat them dry first. The fish goes in the middle so it's protected from direct heat and cooks gently in the steam from below.

4. 4

   Build the top layer

   Repeat the vegetable layers: remaining onions, potatoes, tomatoes, peppers, garlic, the second bay leaf, and remaining paprika. If using piri-piri, add it here. Pour the white wine and fish stock around the edges. Drizzle the remaining olive oil over the top. The liquid should come about halfway up the pot. Don't drown it.

5. 5

   Cook low and slow

   Cover the pot tightly and bring to a gentle simmer over medium heat. Then reduce to low and cook for 35 to 40 minutes. Don't lift the lid for the first 25 minutes. The steam does the work. The potatoes should be tender, the fish flaking, and the broth should taste like the sea married the garden.

   Avó Leonor always said the caldeirada cooks itself. Your job is to leave it alone.
6. 6

   Finish and serve

   Scatter the coentros and parsley over the top. Bring the whole pot to the table. Serve in deep bowls, making sure each person gets fish, potatoes, and plenty of that broth. The broth is the treasure. Have crusty bread ready. Mandatory. You'll want to soak up every last drop.

Chef Tips

• •Use at least two or three types of fish. The magic of caldeirada is in the combination. Monkfish holds its shape, sea bass adds delicacy, skate gives body to the broth. A single fish makes a nice meal but not a true caldeirada.
• •Never stir the pot. The layers are sacred. You'll be tempted. Don't. The fish will break if you disturb it, and the potatoes need to stay in contact with the liquid to cook properly.
• •The broth should taste intensely of fish and tomato. If it's thin or bland, you've added too much liquid. Better to start with less and add a splash more if needed.
• •Some cooks add a splash of vinegar or lemon at the end. I don't, but my grandmother's neighbor in Cascais always did. It brightens the dish if you like that. Taste first, decide second.

Advance Preparation

• •The vegetables can be sliced and the fish portioned up to 4 hours ahead. Keep the fish refrigerated.
• •Caldeirada is best eaten immediately. It doesn't reheat well because the fish overcooks. Make it when you're ready to sit down.

Frequently Asked Questions

Nutrition Information

1 serving (about 480g)