This is a rustic stew constructed in layers cooked and served in the same pot. Use something like a Dutch oven if you are having company.
This could also be made in your slow cooker, just put in the ingredients and cook on low for about 6 hours or until the vegetables are tender. If adding the clams, you’d have to turn it up to high and let it get hot and bubbly before adding the clams or they’ll just turn to rubber bands and be inedible.
Caldeirada-Portuguese Fish Stew
- 3 Large Yukon gold potatoes Peeled and sliced 1/4", leave the peels for a more rustic dish.
- 1 Large spanish onion Sliced into 1/4" slices
- 1 Red Bell Pepper Chopped
- 1 Green Bell Pepper Chopped
- 3 Cloves garlic Chopped
- 5 Plum Tomatoes, chopped Chopped
- 1 cups Dry white wine
- 3 cups Fish stock
- 2 lbs White fish fillets (such as cod, haddock, or halibut) Cut into large chunks
- 3 tbsp 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 4-5 bay leaves Amount depends on how many layers you make, put 1-2 per layer depending on size.
- 12 Littleneck clams Optional but really good!
- 1/4 cup Parsley
You're going to layer this is a large stew pot or Dutch oven.
Cut the onions and place a layer in bottom of pot. Add a layer of potatoes, thickly sliced.
Add the peppers, garlic and tomatoes in another layer.
Then layer the fish. Repeat layers ending with tomato layer on top. Season with salt, pepper and bay leaf on each layer.
Add wine and broth, drizzle olive oil over the top. Cover and simmer on low 45 minutes. Don't stir, you want the layers for presentation. Place clams, if using, on top of stew for the last 5 minutes of cooking. Cover until clams are open and vegetables are tender.
Garnish with parsley. Serve with crusty bread for sopping up the delicious juices.
If you don't like clams, but still want to add some pizzazz, you could use whole shrimp in the shells instead. You can also use both if you really want to make it fancy!