Jamie Oliver’s Portuguese Fish Stew Recipe

Jamie Oliver’s Portuguese Fish Stew is a hearty and flavorful dish, featuring a medley of fresh fish, shellfish, and vegetables in a rich tomato-based broth. This traditional Portuguese dish is comforting, aromatic, and perfect for sharing with family and friends.

What is Jamie Oliver’s Portuguese Fish Stew?

Portuguese Fish Stew, also known as Caldeirada, is a rustic dish that combines fresh seafood with potatoes, tomatoes, peppers, and aromatic herbs. Jamie Oliver’s version emphasizes fresh, wholesome ingredients, cooked together to create a warming and deeply flavorful stew.

Other Popular Recipes

• Jamie Oliver Strawberry Buckwheat Pancakes
• Jamie Oliver Bramble Cocktail
• Jamie Oliver Chocolate Mousse
• Rick Stein Fish Tagine

Why You Should Try This Recipe

• Rich and flavorful: Bursting with the taste of the sea and fresh vegetables.
• Healthy and wholesome: Packed with protein and nutrients.
• One-pot wonder: Easy to prepare with minimal cleanup.
• Customizable: Use your favorite seafood and adjust the flavors to taste.
• Perfect for entertaining: A stunning dish to impress your guests.

Ingredients Needed for Jamie Oliver’s Portuguese Fish Stew

• White fish fillets: 400g (14 oz), such as cod, haddock, or sea bass, cut into chunks.
• Prawns: 200g (7 oz), peeled and deveined.
• Mussels or clams: 200g (7 oz), cleaned.
• Potatoes: 2 large, peeled and sliced.
• Onion: 1 large, thinly sliced.
• Garlic: 3 cloves, minced.
• Red bell pepper: 1, thinly sliced.
• Tomatoes: 400g (1 can) chopped or 4 fresh tomatoes, diced.
• Tomato paste: 1 tablespoon.
• Fish stock: 500ml (2 cups).
• White wine: 150ml (⅔ cup).
• Olive oil: 3 tablespoons.
• Paprika: 1 teaspoon.
• Bay leaves: 2.
• Fresh parsley or cilantro: A handful, chopped, for garnish.
• Salt and black pepper: To taste.

Kitchen Equipment Needed

• Large heavy-bottomed pot or Dutch oven.
• Knife and cutting board for slicing ingredients.
• Ladle for serving.

Instructions to Make Jamie Oliver’s Portuguese Fish Stew

Step 1: Prepare the base

Heat the olive oil in a large pot over medium heat. Add the sliced onion, garlic, and red bell pepper. Cook for 5-7 minutes until softened and fragrant.

Step 2: Add potatoes and tomatoes

Stir in the sliced potatoes, chopped tomatoes, and tomato paste. Season with paprika, salt, and black pepper. Add the bay leaves and cook for another 5 minutes.

Step 3: Pour in the liquids

Add the white wine and let it simmer for 2-3 minutes to reduce slightly. Pour in the fish stock and bring to a gentle boil.

Step 4: Simmer the stew

Reduce the heat to low and let the stew simmer for 20 minutes, or until the potatoes are tender.

Step 5: Add the seafood

Gently add the white fish chunks, prawns, and mussels or clams to the pot. Cover with a lid and simmer for 5-7 minutes, or until the fish is cooked through and the shellfish have opened.

Step 6: Serve

Remove the bay leaves and discard any shellfish that haven’t opened. Garnish the stew with chopped parsley or cilantro and serve hot with crusty bread.

What to Serve With Jamie Oliver’s Portuguese Fish Stew

• Crusty bread: Perfect for soaking up the flavorful broth.
• Rice or couscous: It makes the meal filler.
• Green salad: Adds freshness and crunch.
• White wine: Pair with a crisp Portuguese vinho verde or Sauvignon Blanc.

Pro Tips for Making the Best Portuguese Fish Stew

• Use fresh seafood: Ensures the best flavor and texture.
• Layer the flavors: Cook the vegetables well to build a rich base.
• Adjust the spice: Add chili flakes for a spicier version.
• Don’t overcook the seafood: Add it towards the end to prevent it from becoming rubbery.
• Serve immediately: Enjoy the stew fresh for the best taste.

What are the Variations of Jamie Oliver’s Portuguese Fish Stew?

• Spicy version: Add chili peppers or smoked paprika for heat.
• Vegetable-heavy: Include zucchini, carrots, or fennel for added variety.
• Creamy twist: Stir in a splash of coconut milk or cream at the end.
• Herb-infused: Add thyme or oregano for extra flavor.
• Vegan option: Replace seafood with chickpeas or tofu and use vegetable stock.

How Do I Store Jamie Oliver’s Portuguese Fish Stew?

• In the refrigerator: Store in an airtight container for up to 2 days.
• In the freezer: Freeze portions in sealed containers for up to 1 month. Thaw and reheat gently to avoid overcooking the seafood.

Nutrition Value (per serving, based on 6 servings)

• Calories: 280
• Protein: 30g
• Carbs: 15g
• Fat: 8g

FAQs

Can I use frozen seafood for Portuguese Fish Stew?

Yes, frozen seafood can be used if fresh is not available. Ensure it is fully thawed and drained before adding it to the stew to avoid excess water diluting the broth.

What can I substitute for fish stock in this recipe?

If fish stock is not available, you can use vegetable stock or chicken stock as an alternative. For a more authentic flavor, add a splash of clam juice or anchovy paste.

How do I know when the seafood is cooked?

Fish is done when it flakes easily with a fork, prawns turn pink and opaque, and shellfish like mussels and clams open. Discard any shellfish that remain closed after cooking.

Can I make this stew in advance?

Yes, you can prepare the base with the vegetables and broth in advance. Add the seafood just before serving to ensure it remains tender and perfectly cooked. Reheat the base gently before adding the seafood.

Final Words

Jamie Oliver’s Portuguese Fish Stew is a comforting, flavorful dish that’s surprisingly easy to prepare. With its rich tomato broth and fresh seafood, it’s a recipe that’s sure to impress. Try it today to taste coastal Portugal at home!

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