Portuguese Fish Stew (Caldeirada)

Makes 4 servings

Dive into a bowl of coastal comfort where tender fish, shrimp, and clams swim in a rich, aromatic broth of tomatoes, peppers, and garlic. This stew is a Portuguese classic that brings the ocean to your spoon—warming your soul with every savory, herb-infused bite!

INGREDIENTS

2 teaspoons fish sauce large pinch saffron, crumbled
1/8 teaspoon ground clove (or allspice)3 tablespoons olive oil
1 onion, diced
4 garlic cloves, rough chopped
2 tomatoes, diced
1/4 cup white wine
4 cups chicken stock
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1–2 tablespoons fresh thyme
1 lb potatoes, cut into 1-inch cubes
1.5 lbs fish fillets (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.), cut into 1 1/2-inch pieces.

INSTRUCTIONS

1. Heat oil in a large Dutch oven over medium heat. Sauté onion and garlic until soft and golden, about 6 minutes. Add tomatoes and cook for 4 minutes until softened.
2. Pour in white wine and simmer until mostly evaporated, about 2-3 minutes. Add stock, fish sauce (if using chicken broth), saffron, clove or allspice, smoked paprika, salt, pepper, bay leaves, and thyme. Stir in potatoes, bring to a boil, cover, and simmer on low until potatoes are tender, about 15 minutes.
3. Add fish and simmer gently until just cooked through, 3-4 minutes. Taste and adjust salt if needed.
4. Garnish with parsley, lemon wedges, chili flakes, and serve with crusty bread.