Caldeirada, Portuguese Fish Stew with Fennel, Tomato & Turkish Bread
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Destination: Portugal. This Portuguese fish stew gets its name from the large saucepan, caldeirão, that it is traditionally cooked in. Caldeirada varies throughout Portugal and can contain white fish, shellfish, paprika and cloves - the variety in the seafood depends on what the fishermen have managed to catch that day.
Serves 1 · 25 mins + prep
In your box
- 1 barramundi fillet
- Turkish bread
- 1 turmeric sachet*
- 1 paprika sachet*
- 1 fennel bulb*
- 1 desiree potato
- 1 lemon
- 1 tomato
- 1 garlic clove*
*Fennel varies in size, so use as much or as little as you like. Add half of the turmeric and half of the paprika to start, then adjust to taste.
From your pantry
Cooking oil, salt
Method
1. Prepare the ingredients. Always read the recipe in full before you begin. Preheat the oven to 180°C fan forced. Wash the vegetables. Dice the potato. Cut the tomato into wedges. Zest and juice the lemon. Thinly slice 1 garlic clove per 2 people and some of the green fennel stem. Pick some of the fennel fronds. Thinly slice the fennel bulb. Cut the fish fillet into quarters.
2. Cook the potato and fennel. Heat a generous splash of olive oil in a saucepan over medium heat. Add the potatoes and cook for 5 minutes or until the potato starts to soften. Add the fennel and cook for 2 minutes or until it starts to soften. Add the turmeric, paprika, garlic and the sliced fennel stem and cook for 1 minute or until the mixture is combined.
3. Heat the bread. Meanwhile, place the bread on a baking tray and heat in the oven for about 3 minutes or until soft. Cut into slices.
4. Add the tomato and fish to the stew. Add the tomato, lemon zest and 500ml of water per person to the fennel mixture. Depending on the size of the pan you use, you may need to add more water. Bring to a simmer for 5 minutes or until the tomato softens. Add the fish, skin side up, and cook for about 5-7 minutes, lid on, or until the fish is white and cooked through. Taste and adjust the seasoning with the lemon juice, salt and olive oil.
To serve
Divide the caldeirada between serving bowls. Top with the fennel fronds and serve with the warm bread.
Chef's tips
- The smaller you cut the potato, the quicker it will cook.
- Alternative cooking method (steps 2 and 4): arrange half of the potatoes on the bottom of a baking dish. Top with half of the tomatoes, half of the fennel and the remaining potatoes. Mix the turmeric and paprika with 50ml of water per person and pour over the vegetables. Place the fish, skin side up, on top. Follow with the remaining tomatoes and fennel. Drizzle with olive oil and cover with foil. Cook in the preheated oven for 15 minutes, then remove the foil and cook for a further 10-15 minutes, or until the potatoes and fish are cooked.
- You'll want a zester or microplane for the lemon.
Allergens: fish, wheat, gluten, sesame, garlic.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.