Caldeirada de Peixe

Caldeirada de Peixe – Fishermen’s mixed-fish stew with potatoes and peppers (1)

In coastal Angolan towns, Caldeirada de Peixe is a beloved fishermen’s stew bringing together the day’s catch in one simmering pot. This dish owes its name and style to Portugal, but Angolan cooks have made it their own by layering local ingredients and spices. Early morning fish markets on the Atlantic coast offer everything from fresh snapper and corvina to shrimp and squid – all ideal for this stew. In a single pot the fish is stewed with tender potatoes, vibrant bell peppers (often one green and one red for color), and an aromatic base of onion, garlic, and tomato. The result is a rustic, hearty broth: savory and slightly sweet from slow-simmered tomatoes, with a gentle kick from local chiles. The broth takes on a deep orange-red hue from tomatoes and a dash of olive oil (or occasionally red palm oil), while fresh cilantro or parsley gives a burst of green and a leafy, citrusy note.

On a busy weeknight or a lazy Sunday, this one-pot meal is a comfort food in Angolan homes. After a day of fishing or market browsing, a pot of caldeirada warms the cook’s tired hands as aromas drift through the kitchen. Though hearty enough for a main course, the stew is often accompanied by funge (cassava or cornmeal porridge) or white rice to soak up the broth. A squeeze of lemon or lime at the table brightens each bite, and crusty bread is never far away. Families traditionally enjoy Caldeirada de Peixe communal-style, ladling the thick soup into deep bowls. The mixture of fish and potatoes, with bits of stewed tomato and sweet pepper, has a satisfying, homey flavor – both mildly briny from the seafood and fragrant from the herbs. This dish is also practical: any firm white fish or even small whole fish can be used, and leftovers taste even better the next day after the flavors meld overnight.

Caldeirada de Peixe – Hearty Fishermen’s Fish Stew
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Caldeirada de Peixe – Hearty Fishermen’s Fish Stew

Recipe by Travel S HelperCourse: MainCuisine: Angolan, PortugueseDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

360

kcal

Caldeirada de Peixe is a hearty Angolan seafood stew that combines mixed white fish fillets with starchy potatoes and sweet bell peppers in a rich, tomato-based broth. Onions and garlic are sautéed in oil, then layered with sliced potatoes, chopped tomatoes, and chopped fish. The pot is seasoned with bay leaves, a touch of paprika or hot chili (piripiri), and a splash of white wine or broth, then simmered until the potatoes are tender and the fish flakes apart. The final dish is finished with fresh cilantro or parsley and a squeeze of lemon. Serve this wholesome, fishermen’s stew in bowls alongside funge, rice, or crusty bread to soak up the flavorful juices.

Ingredients

  • Mixed white fish fillets (1½–2 pounds total), such as snapper, corvina, grouper or cod – fresh or thawed, cut into large chunks.

  • Medium potatoes (4–5, about 1.5 pounds) – peeled and sliced into 1⁄2-inch rounds. (Old potatoes or even sweet potatoes may be used. They thicken the stew.)

  • Onion (1 large) – thinly sliced or chopped. (Provides sweetness and depth.)

  • Garlic (4–6 cloves) – minced. (Adds pungent aroma.)

  • Green bell pepper (1 medium) – sliced. (Adds color and subtle peppery bite.)

  • Red bell pepper (1 medium) – sliced. (Sweetness and color.)

  • Fresh tomatoes (2–3 medium) – chopped, or 1 can (14 oz) crushed. (Forms the base of the broth.)

  • Olive oil (2 tablespoons) – or substitute red palm oil (dendê) for authentic Angolan flavor. (Palm oil will give a deeper color and a hint of bitterness.)

  • White wine or fish stock (½ cup) – optional but recommended. (Adds acidity and depth; fish broth is ideal.)

  • Bay leaves (2–3 leaves) – for earthy aroma.

  • Paprika (1 teaspoon) – sweet or smoked. (Creates color and mild warmth.)

  • Piri-piri or chili flakes (to taste) – diced chili pepper or pinch of flakes. (Gives heat; adjust to preference. In Angola, piripiri peppers are traditional.)

  • Fresh parsley or cilantro (¼ cup chopped) – for garnish. (Adds freshness.)

  • Salt and black pepper – to taste. (Balance all flavors.)

  • Lemon or lime wedges – for serving. (Bright citrus finish.)

Directions

  • Saute aromatics (5 min). Heat oil in a large heavy pot over medium heat. Add sliced onions and a pinch of salt, sautéing until translucent. Stir in garlic, papr ica, and chili; cook 1 minute until fragrant. (Do not brown the garlic.)

  • Build layers. Arrange a layer of half the potatoes on top of the aromatics. Scatter half the chopped tomatoes and red/green pepper strips. Lay the fish chunks over this layer, then top with remaining potatoes, tomatoes, and peppers.

  • Season and add liquid. Tuck bay leaves among the layers. Pour in wine (or fish stock) and enough water to just cover everything. Season lightly with salt and pepper. Do not stir.

  • Simmer the stew (20–25 min). Cover the pot and bring to a gentle boil. Lower heat to maintain a simmer. Cook until potatoes are tender and fish is cooked through (fish will flake easily), about 20–25 minutes. (Tip: Check after 15 min; add a bit more water if ingredients become exposed.)

  • Final touches. Gently stir in chopped parsley or cilantro. Adjust seasoning with more salt or chili if needed. Simmer another 2–3 minutes. Remove bay leaves. Serve hot with lemon wedges.

Equipment Needed

  • Large heavy pot or Dutch oven (to hold 6 servings)
  • Chef’s knife and cutting board (for chopping)
  • Peeler (for potatoes)
  • Wooden spoon or spatula (for layering and stirring)
  • Bowls and ladle (for serving)

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Serve Caldeirada in deep bowls with a side of funge (Angolan cassava porridge) or plain steamed rice to soak up the broth. Garnish each serving with a lemon wedge and sprinkle of parsley. A glass of crisp white wine or a cold light beer complements the rich stew. This dish pairs well with green vegetables (like sautéed kale or okra) for color. For casual meals, crusty Portuguese bread is perfect for dipping. Leftovers make a great lunch over rice or thickened into a sauce.
  • Storage & Reheating: Refrigerate leftovers in an airtight container for up to 3 days. The stew will thicken as it cools. Reheat gently on the stovetop with a splash of water or broth to loosen it, or in microwave-safe bowls. The flavors meld and often improve overnight. (Note: fish can become flaky; stir slowly to avoid breaking it up too much.) Freeze cooled stew (without funge) for up to 2 months; thaw in fridge and reheat fully before serving.

Variations & Substitutions:

  • Shellfish addition: In step 4, add shrimp, clams, mussels, or squid rings in the last 5–8 minutes for a mixed seafood stew.
  • Vegetarian Option: Omit fish and use hearty vegetables: eggplant, zucchini, carrots, and canned chickpeas, simmered in the same spiced tomato broth (increase paprika).
  • Different spices: Try adding a pinch of saffron or a cinnamon stick for an exotic twist, reminiscent of bouillabaisse.
  • Creamy version: Stir in ½ cup coconut milk or cream at the end for a richer, creamier broth (though this is not traditional).

Chef’s Tips:

  • Layer ingredients without stirring. This allows each component to infuse into the broth in turn, and keeps the fish from overcooking at the bottom of the pot.
  • Don’t skip the wine or stock. It deglazes the pot and adds brightness. If using wine, cook off the alcohol first.
  • Adjust spice to taste. Angolan cooking often uses piri-piri for heat. Start with a small chili amount and increase, or serve hot sauce on the side for diners.
  • Optional Add-Ons: Make ahead some components for speed: chop onions and garlic 1 day ahead; keep fish covered and cold until just before cooking. Shopping List (per 6 servings): Mixed white fish (1½–2 lb), potatoes (4–5), onion (1), bell peppers (2), tomatoes (fresh or canned), garlic, olive oil, white wine or fish stock, bay leaves, paprika, fresh herbs, lemon. Prep Ahead: Vegetables can be sliced the night before and stored in the fridge. The stew base (onions/garlic sauté) can be started in the pot hours ahead and reheated when ready to serve.
  • Internal Links: To explore more traditional Angolan dishes, see the sections for Caranguejo de Moçâmedes (spicy boiled crab) and Muxiluanda (grilled oysters).

Nutrition Facts (per serving)

Nutrient

Amount

Calories

360 kcal

Total Fat

16 g

  Saturated Fat

4 g

Carbohydrates

30 g

  Fiber

4 g

Protein

35 g

Cholesterol

60 mg

Sodium

600 mg

Allergens

Fish

Angolan National Food

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