Caldeirada de Peixe (Goan Style Fish Stew)

Traditionally in Portugal, this stew was cooked in a caldeirão (couldron), a large round pot and hence, derived the name caldeirada. Basically, a fishermen's stew consisting of an array of fish, preferably oily and lean with the bones and skin. The caldeirada is built with layers of fresh vegetables and seafood, enhanced with white wine, olive oil, saffron, piri piri (bird's eye chilli) and herbs. Cooked on low heat until the flavours are well blended without stirring, but by swirling the pot around. Served with a chunk of crusty bread, this hearty stew is truly satisfying.

The Goan preparation is similar depending on the availability of fish in season. A combination of at least two varieties from pomfrets, kingfish, mackerels, sardines, prawns, clams, mussels, squids or any firm-fleshed fish can be used. Vegetables (onions, potatoes and bell peppers) for the stew are cut into round slices, stacked in layers with mackerels (my choice of fish this time) sandwiched in between along with other spices and ending with prawns on the top. Simmered on low heat for 30 minutes until potatoes are tender and seafood cooked through. This one pot stew is super delicious with the richness from the olive oil, infused with saffron, depth of flavour from the wine along with the freshness from the medley of ingredients. A family favourite enjoyed by dunking the crusty bread in the tasty broth.

Caldeirada de Peixe (Goan Style Fish Stew)
(Serves 6)

Ingredients:
4 mackerels (cleaned and cut into two pieces)
1/2 kg prawns (shelled and deveined)
2 large onions (cut into 1/8-inch round slices)
3 large tomatoes (cut into 1/8-inch round slices)
2 large potatoes (cut into 1/8-inch round slices)
2 bell peppers (cut into 1/8-inch round slices)
2 long green chillies (cut into rounds)
6 large cloves of garlic (cut into rounds)
10 whole black peppercorns
few coriander leaves (chopped)
1 bay leaf
1 cup dry white wine (250 ml)
1/2 cup water
a pinch of saffron
5 tablespoons olive oil
salt

Method:
Separately wash the mackerels and prawns, season both with salt, set aside.

In a deep wide pan, drizzle 3 tablespoons olive oil to cover the bottom. Build the caldeirada by placing half of each vegetables in the following order:

onion (do not separate the rings) with a sprinkle of salt
potato with a sprinkle of salt
tomato with a sprinkle of salt
bell pepper (no salt since it will pass through the hollow ring)
garlic
green chilli
mackerels

Then, repeat the above layers starting with the onion and finishing with prawns (see pictures above). Add the bay leaf, saffron, peppercorns, white wine, 1/2 cup water, balance 2 tablespoons olive oil, coriander leaves and a touch of salt.

Cover pan with the lid and simmer on low heat for 30 minutes until potatoes are cooked. In between, just swirl the pan but do not stir.

Serve caldeirada with crusty bread or even rice.

Note:

1. Wine can be replaced with 1 tablespoon of vinegar in which case, you may want to add extra water, not too much since this is a stew not soup.
2. For shellfish, use salt sparingly.
3. The large prawns placed on top were partially cooked after 15 minutes of simmering (see picture below). For smaller prawns, they can be added during the final few minutes of cooking to prevent them from overcooking, same with squids, clams or mussels.
4. You may want to sauté the garlic in olive oil first but trust me, it is not necessary. The round slices of garlic soften in the broth and literally melt in the mouth.
5. Do not skimp on the olive oil, it adds to the richness.
6. Saffron can be substituted with a dash of turmeric powder but do try and use saffron, it makes a huge difference.
7. Coriander leaves can be replaced with parsley.
8. Besides the fresh fish and vegetables, the depth of flavour from the olive oil, wine and saffron is what makes caldeirada truly enjoyable.
9. My favourite white wine French Blend from Magnotta was used. https://www.magnotta.com/store/products/french-blend-white-750