When I Tried This In Portugal, I Immediately Fell In Love
If you’re looking for a deeply flavorful, rustic (yet elegant!) seafood dish, this Portuguese fish stew is an absolute stunner. I tried it for the first time several years ago when John and I took the kids to Portugal for a summer vacation. (Side note: I’ve never been to a more kid-friendly country!) It’s brothy, aromatic, and layered with smoky chorizo, tender potatoes, saffron, tomatoes, and delicately poached fish.
I’ve got tons of flavorful homemade soup recipes, but this one stands out because of how rich it tastes without being heavy. That can be hard to accomplish!
This is my take on a traditional Portuguese caldeirada—a one-pot fish stew that celebrates simple ingredients and bold flavor.
Use A Firm, Flaky White Fish
If you can get your hands on striped bass or sea bass, they’re fantastic. When photographed, we used fresh cod, which is readily available (and at reasonable prices too), but halibut or haddock would also work well. Use something firm that will hold its shape.
I haven’t tested this with the addition of shellfish, but I get the feeling that fresh mussels would be phenomenal in here (almost like a bouillabaisse). You’d simply add them when you do the fish, then let ’em steam for about 5-6 minutes.
I’ll Walk You Through The Steps
You’d be surprised by how much flavor the chorizo adds! If you can’t find it, try linguica.
When you return the crispy chorizo to the pot, be sure to allow any accumulated juices from the plate drip down into the broth. There’s serious flavor in there!
If you don’t have saffron, you can skip it, though it does add a signature warmth that really defines the flavor of the stew.
Leaving the fish filets whole keeps it tender and intact. I really love the presentation of serving a whole filet per bowl! And please don’t skip the lime zest. It not only infuses the fish, but the broth as well.
Drizzle each serving with a little high-quality extra virgin olive oil. A completely restaurant-worthy soup, straight from home. 🤌🏻
Make It A Complete Meal
I recommend serving the stew hot, straight from the pot, with plenty of broth in each bowl. In my opinion, crusty bread is a must!
If enjoying as part of a larger meal, I’d start the dinner with a big bowl of marinated olives with garlic and citrus and a simple green salad.
I think what I love most about this Portuguese fish stew recipe is that it builds confidence in the kitchen. It’s such a simple technique to bring make at home, but it elicits real depth of flavor. I know you’re going to love it!
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Brothy Portuguese Fish Stew with Smoky Chorizo
Equipment
Ingredients
For the Soup
- 2 Tbsp extra virgin olive oil
- 6 oz chorizo or linguiça, cut diagonally into ¼-inch-thick slices
- 1 medium sweet onion, finely chopped
- 1 large leek, halved and thinly sliced
- 3 medium Yukon gold potatoes, about 1½ cups, cut into ½-inch pieces
- 3 cloves of garlic, finely chopped
- 1 Tbsp tomato paste
- 1 tsp smoked paprika
- ⅓ cup dry white wine
- 1 (14.5-oz) can diced tomatoes
- 3 cups fish stock, though chicken broth or even clam juice would work — a combination is fine too
- Generous pinch of saffron threads
- 3 sprigs fresh oregano
- 1 dried bay leaf
For the Fish
- 1½ lbs striped bass, sea bass, halibut, cod, or haddock (*use any firm white fish, skin removed)
- Kosher salt
- Freshly ground black pepper
- 1 medium lime, zested, then cut into wedges for serving
For Serving
- Fresh flat-leaf parsley, cilantro, or thinly sliced scallions (use whatever you’ve got!)
- Crusty bread
Instructions
- Brown the chorizo. Heat 2 Tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until light browned and the edges crisp, 2-3 minutes. Use a slotted spoon to transfer the sausage to a plate (leave the rendered fat in the pot).
- Sauté the aromatics. Reduce the heat to medium. Add the onion, leek, and potatoes to the pot and season with a pinch of Kosher salt. Cook, stirring occasionally, until the onions and leeks are soft and the potatoes are starting to turn tender, 8-10 minutes. (If the pot looks dry at any point, drizzle in a touch more olive oil.)
- Bloom the garlic and spices. Add the garlic, tomato paste, and smoked paprika. Stir constantly until fragrant and the tomato paste deepens slightly in color, 1-2 minutes.
- Deglaze with wine. Pour in ⅓ cup dry white wine and scrape up any browned bits from the bottom of the pot. Simmer until slightly reduced, about 1-2 minutes.
- Build the broth. Stir in the diced tomatoes, then return the chorizo (plus any accumulated juices) to the pot. Add the fish stock (or broth/clam juice), saffron threads, oregano sprigs, and bay leaf. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook until the broth is flavorful and slightly reduced, 4-5 minutes.
- Season the fish. While the soup simmers, pat the fish dry, then season with 1 tsp kosher salt, ¼ tsp freshly ground black pepper, and fresh lime zest.
- Cook the fish gently. Nestle the fish into the simmering soup in an even layer. Cover with a tight-fitting lid and cook until the fish is opaque and flakes easily, 5-7 minutes, depending on thickness. (Avoid stirring—just gently press pieces under the liquid if needed so they cook evenly.)
- Finish + serve. Remove and discard the oregano and bay leaf. Taste the broth and adjust seasoning with more salt and pepper as needed. Ladle into shallow bowls, drizzle with a little good olive oil, and garnish with parsley, cilantro, or sliced scallions. Serve hot with crusty bread and lime wedges for squeezing. Enjoy!
Notes
- Optional seafood add-ins: Add mussels, clams, or shrimp 5–7 minutes before serving. Cover and steam until shells open and shrimp are just cooked through. Discard any unopened shellfish.
- Chef notes: Use thicker fish pieces—they cook more evenly and hold their shape. Yukon Gold potatoes don’t need peeling; peel russets before using.
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Fish may break up slightly, but flavor remains excellent. Do not freeze.
- Reheating: Warm gently over low heat until just heated through. Do not boil, as this can overcook the fish.
Nutrition
Photography by Meg McKeehan.
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