Caldeirada de Peixe (Portuguese Fish Stew)

Jonathan Cambra

Castle Hill Inn & Resort - Newport, RI

A Portuguese stew, caldeirada de peixe is usually a rustic medley of seafood and vegetables. Jonathan Cambra gives his version extra flavor with diced chorizo.


  • 2 large Yukon gold potatoes, washed, quartered, and parboiled
  • 3 tablespoons olive oil, divided
  • 1 pound chorizo, skin removed and diced
  • 2 shallots, thinly sliced
  • 3 cloves garlic, chopped
  • 2 cups vinho verde
  • 4 cups fish stock
  • 12 littleneck clams
  • 1/4 cup chopped parsley
  • 2 tablespoons butter
  • Four 4-ounce fillets tautog or white fish (such as cod, haddock, or halibut), cleaned and skin removed
  • Salt and ground white pepper to taste


Place the potatoes in a large pot and cover with water. Bring to a boil and cook until just tender, about 15 minutes.

In a large pot, heat 2 tablespoons of olive oil. Add the chorizo and sauté until slightly crispy, about 5 minutes. Add the shallots and garlic and cook until the onions are translucent, about 5 minutes. Add the vinho verde and fish stock, scraping up any browned bits at the bottom of the pot. Bring to a boil and reduce the liquid by half, about 15 minutes. Lower the heat to medium and add the clams. Cover and cook until the clams open, about 3 to 4 minutes. Remove the clams and set aside. Add the parsley and butter and stir to combine.

In a large pan, heat the remaining olive oil. Season the fish fillets with salt and white pepper. Place the fillets in the pan and cook until golden brown, about 3 minutes. Flip and cook until done on the other side, about 3 minutes.

To serve, divide the potatoes and clams among 4 large shallow bowls. Add the broth. Top with a fillet of fish.


4 servings as a main course