Portuguese Fish Stew with Potatoes: A Simple Recipe

Portuguese fish stew with potatoes is a comforting, tomato-rich one-pot meal made with tender white fish, sliced potatoes, peppers, and olive oil. Inspired by caldeirada, Portugal’s varied coastal fish stews, this version makes a generous broth that is satisfying without hiding the fish’s delicate flavor.

Ingredients

3 tablespoons extra-virgin olive oil (45 ml)
1 medium yellow onion, thinly sliced (about 200 g)
1 red bell pepper, thinly sliced (about 150 g)
4 garlic cloves, finely chopped (about 12 g)
1 teaspoon sweet paprika (about 2 g)
1 pound waxy potatoes, such as Yukon Gold or red potatoes, peeled if desired and sliced about ¼ inch thick (450 g)
1 can crushed tomatoes (14.5 ounces / 411 g)
2 cups fish stock or low-sodium chicken broth (475 ml)
1 bay leaf
1 teaspoon fine salt, divided, or to taste (6 g)
½ teaspoon freshly ground black pepper (about 1 g)
1½ pounds boneless, skinless firm white fish, cut into 1½-inch chunks, such as cod, hake, haddock, or pollock (680 g)
½ cup pitted green olives, halved (about 75 g)
¼ cup chopped fresh flat-leaf parsley (about 15 g)
1 tablespoon fresh lemon juice (15 ml), plus lemon wedges for serving

Instructions

Prepare the ingredients, 25 minutes. Slice the onion and pepper, chop the garlic and parsley, and cut the potatoes into evenly sized rounds. Cut the fish into large, similar-sized pieces and pat them dry. Keep the fish chilled while you start the stew; set out the stock, tomatoes, olives, and seasonings so they are ready to add.
Soften the vegetables, 8 minutes. Heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the onion and bell pepper with about half the salt. Cook, stirring occasionally, until the onion is soft and translucent and the pepper has begun to soften. If the vegetables start to brown, lower the heat; the goal is a mellow base rather than crisp or deeply browned vegetables.
Add the garlic and paprika, 1 minute. Stir in the garlic, paprika, and black pepper. Cook just until fragrant, stirring constantly so the garlic does not scorch. If the pan seems dry, add a spoonful of the stock rather than more oil.
Simmer the potatoes, 17 minutes. Add the sliced potatoes, crushed tomatoes, stock, bay leaf, and the remaining salt. Stir gently to coat the potatoes, then bring the liquid to a steady simmer. Cover the pot, reduce the heat to medium-low, and simmer for 17 minutes. The liquid should bubble gently, not boil hard. Check a potato slice with the tip of a knife: it should be nearly tender but still hold its shape. If it is very firm, simmer for a few more minutes before adding the fish.
Cook the fish, 8 minutes. Nestle the fish chunks into the stew in a single layer, spooning some broth over the tops. Scatter in the olives. Cover and simmer gently for about 8 minutes, or until the fish is opaque and flakes easily. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If a piece has not reached that temperature, cover and cook a little longer, checking again; avoid stirring vigorously, which can break the fish apart.
Finish and serve, 1 minute. Turn off the heat and let the stew stand for 1 minute. Remove the bay leaf, then gently stir in the parsley and lemon juice. Taste the broth and adjust the salt, pepper, or lemon as needed. Serve while hot, ladling potatoes, fish, vegetables, olives, and plenty of broth into each bowl.

Tips

Choose fish that holds together. Cod, hake, haddock, and pollock all work well. Very thin fillets can fall apart before the potatoes are ready, so cut thick fillets into generous chunks and add them only after the potatoes are nearly tender.
Keep the simmer gentle. A rolling boil can make fish break into small flakes and cause potatoes to crumble. After adding fish, use low enough heat to keep a few small bubbles moving through the broth.
Adjust salt for your stock and olives. Olives and prepared stock can be salty. Start with the measured salt, then taste the finished broth before adding more. If it tastes too concentrated, loosen it with a splash of water or unsalted stock.
Use salt cod only with preparation. Salt cod is a traditional ingredient in some Portuguese fish dishes, but it must be desalinated according to its package directions, often by soaking in several changes of cold water. It will make the stew saltier and firmer than fresh fish, so reduce or omit added salt and check the fish for bones before cooking.

Serving Suggestions

Serve the stew in wide, warm bowls so each portion gets a mix of fish and potatoes as well as broth. Crusty bread is especially useful for soaking up the tomato-and-olive liquid; a simple loaf or rolls are enough. If you prefer a lighter accompaniment, add a green salad dressed with olive oil and vinegar, or serve steamed green beans on the side.

Put lemon wedges on the table rather than adding extra lemon to the whole pot. A squeeze over an individual bowl brightens the broth without making leftovers taste overly sharp. A little extra chopped parsley is a fresh finishing touch. Since the stew is already a complete meal, keep side dishes simple and avoid heavily seasoned accompaniments that compete with the fish.

Variations

Use a mix of seafood. Replace up to half the white fish with peeled raw shrimp or firm pieces of salmon. Add shrimp near the end, allowing enough time for it to turn opaque and cook through; check the thickest pieces with a thermometer and follow the USDA safe minimum of 145°F (63°C) for seafood. Different seafood cooks at different speeds, so add delicate pieces later than firm fish and do not rely on the original timing alone.

Make it more vegetable-forward. Add a small sliced fennel bulb with the onion and pepper for a subtle anise note, or stir in a handful of chopped kale during the last several minutes of the potato simmer. The vegetables add texture and may take a little longer to soften, so check them before adding the fish.

Change the broth’s character. Fish stock gives the most maritime flavor, while low-sodium chicken broth is a practical substitute and makes a slightly rounder, less briny stew. For a gentle heat, add a pinch of red pepper flakes with the paprika. To keep the broth mild, leave them out.

Try a salt-cod-inspired version. Desalinated salt cod can replace fresh fish, but follow the supplier’s soaking instructions and taste the broth before seasoning. Salt cod is firmer and more assertive than fresh cod, so this is a distinct variation rather than a direct, equal-timing swap. Some Portuguese coastal and family versions also include shellfish or different combinations of fish; there is no single version used everywhere.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring them to a shallow, covered container so they cool promptly. Keep the stew refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. The fish will continue to absorb broth as it sits, and the potatoes may soften, but the flavors will remain pleasant. For the best texture, store portions with plenty of liquid rather than draining the broth away.

Reheat only the portion you plan to eat. Warm it gently in a covered saucepan over low to medium-low heat, stirring carefully and adding a splash of water or stock if the broth has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and stir gently between intervals so the center warms evenly. Avoid repeated reheating, which can make the fish dry and the potatoes break down.

To freeze, cool the stew promptly and pack it in an airtight freezer-safe container, leaving a little space for expansion. It can be frozen for about 2 to 3 months for best quality, though the potatoes may turn softer after thawing. Defrost overnight in the refrigerator and reheat to 165°F (74°C). Do not thaw it on the counter.

Frequently Asked Questions

What is the best fish for Portuguese fish stew?
Choose a firm, mild white fish that can be cut into chunks, such as cod, hake, haddock, or pollock. Hake is a familiar choice in Portuguese cooking, but it may be harder to find in some markets; cod or haddock are practical substitutes. Fresh or previously frozen fish both work, provided frozen fish is thawed safely in the refrigerator and patted dry.

Can I use frozen fish without thawing it?
Thaw it first for the most even cooking. Put the fish in the refrigerator until thawed, then pat it dry before cutting and adding it. Adding frozen pieces directly can cool the stew, release extra water, and make it harder to judge when both the fish and broth are ready. Do not thaw fish at room temperature.

Why are my potatoes still firm?
Potato thickness, variety, and simmer strength all affect the timing. Slice them about ¼ inch thick and keep the stew at a steady, gentle simmer with the lid on. If a knife meets resistance after 17 minutes, continue simmering until the slices are nearly tender before adding fish. Adding fish too early can overcook it while you wait for the potatoes.

Can I make the stew ahead?
You can make the tomato, pepper, and potato base ahead, then cool and refrigerate it promptly. Reheat the base until simmering and add the fish shortly before serving, cooking it to 145°F (63°C). This keeps the fish from becoming firm during storage and reheating. If the complete stew is already made, it is still safe to store for 3 to 4 days when refrigerated promptly, but its texture is best sooner.

Can I leave out the olives?
Yes. The stew will still be flavorful, though it will lose the olives’ briny, salty accent. Taste the broth before serving and add a little more lemon or parsley if you like. Capers can provide a similar salty note, but use a smaller amount and taste before adding extra salt.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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