Seafood Stew (Caldeirada)

Demonstrated by: Connie Aragona of Giovanni's Aloha Foods and Portuguese Pioneer Civic Association.
Traditional Portuguese Recipes on June 1, 2000.



Seafood Stew (Caldeirada)

  • 1 lb clams, cleaned
  • 8 potatoes, pared and sliced thinly
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 ripe tomatoes, sliced
  • 4 onions, sliced
  • 4 cloves garlic, chopped
  • 1/2 lb mahimahi, cubed
  • 1/2 lb ahi (yellow fin tuna), cubed
  • 2 calamari, cleaned and sliced
  • 5 to 6 shrimp, cleaned and sliced
  • 4 bay leaves
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup white wine
  • 4 slices fried or toasted bread


In a large sauce pot, add clams. Layer half of the potatoes, peppers, tomatoes, onions, and garlic; repeat layer. Add seafood. Top with bay leaves and olive oil; season with salt and pepper. Add wine. Cover and cook for 15 minutes. Remove from heat; let stand for 15 more minutes before serving. Serve over fried or toasted bread. Makes 6 to 8 servings.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.