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Loading...Caldeirada de Peixe is a Portuguese-influenced coastal stew beloved across Mozambique, layering firm white fish and shrimp with tomatoes, potatoes, and coconut milk. The dish reflects centuries of trade along the Indian Ocean, where fragrant spice and bright chili meet the day's fresh catch. It is hearty yet bright, served from family kitchens in Maputo to beachside taverns along the Bazaruto coast.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4
Yield4 hearty servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 34 gCarbs
- 5 gFiber
- 9 gSugar
- 38 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 130 mgCalcium
- 4.5 mgIron
- 48 mgVitamin C
- 820 mcgVitamin A
Ingredients
For the seafood
- 1.5 lb (680 g) firm white fish such as kingklip, snapper, or cod, cut into 2-inch chunks
- 8 oz (225 g) medium shrimp, peeled and deveined
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice (about 1 lime)
For the stew base
- 3 tablespoons olive oil
- 2 medium yellow onions, thinly sliced
- 4 garlic cloves, finely minced
- 1 large red bell pepper, sliced into thin strips
- 2 ripe tomatoes, finely chopped (about 2 cups)
- 2 tablespoons tomato paste
- 1 to 2 teaspoons piri-piri sauce, or 1/2 teaspoon red chili flakes
- 2 dried bay leaves
- 1/2 cup dry white wine (optional)
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 cup fish stock or low-sodium chicken broth
- 2 medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon fine sea salt, plus more to taste
For finishing and serving
- 1/3 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons flat-leaf parsley, chopped
- Cooked white rice or warm crusty bread, for serving
Directions
- Season the fish chunks and shrimp with salt, black pepper, and lime juice in a bowl; refrigerate while you build the stew base.
- Heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 5 to 6 minutes.
- Stir in the garlic and red bell pepper and cook for 3 minutes until fragrant and just beginning to soften.
- Add the chopped tomatoes, tomato paste, piri-piri sauce, and bay leaves. Cook, stirring, for 5 minutes until the tomatoes break down and the mixture thickens into a rich paste.
- Pour in the white wine, if using, and simmer for 2 minutes to reduce slightly. Add the coconut milk, fish stock, potatoes, and 1 teaspoon salt; stir to combine.
- Bring the stew to a gentle boil, then reduce the heat and simmer uncovered for 15 to 18 minutes, or until the potatoes are fork-tender and the broth has thickened slightly.
- Gently nestle the fish chunks and shrimp into the simmering broth. Cook for 5 to 7 minutes, without stirring aggressively, until the fish flakes easily and the shrimp turn pink and opaque.
- Remove and discard the bay leaves. Taste and adjust salt and piri-piri heat to your preference.
- Ladle the stew into warm bowls, scatter the cilantro and parsley over the top, and serve immediately with steamed rice or crusty bread to soak up the fragrant broth.
Cook’s Notes
- Use the freshest firm-fleshed fish you can find; kingklip or kabeljou are traditional along the Mozambican coast and hold their shape best in the simmering broth.
- Avoid stirring vigorously once the fish and shrimp are added so the chunks stay intact and the shrimp remain tender.
- Piri-piri sauce delivers the signature Mozambican heat; substitute with cayenne pepper plus a squeeze of lemon if you cannot find it.
- For deeper flavor, marinate the fish in the lime juice and salt for up to 30 minutes in the refrigerator before cooking.
- The stew tastes even better the next day as the coconut and tomato deepen overnight; reheat gently over low heat to avoid breaking up the fish.
