Caldeirada de Frutos do Mar

Caldeirada is Brazil's answer to a grand seafood stew — a deeply flavoured broth of tomatoes, dendê palm oil, and coconut milk cradling a generous catch of mixed seafood. This Bahian version also incorporates white beans, which absorb the rich, spiced broth and make the dish a complete, filling meal. It is cooked in a single pot at the beach, for family gatherings, and at seafood restaurants along the Atlantic coast.

Serves: 4

Ingredients

• 400g (14 oz) firm white fish fillets (cod, sea bass, or grouper), cut into 4cm pieces
• 300g (10 oz) large raw prawns, peeled and deveined
• 200g (7 oz) squid rings
• 1 x 400g (14 oz) can white beans (cannellini), drained
• 2 tbsp (30ml) dendê (palm oil) or 1 tbsp neutral oil + 1 tsp annatto powder
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 x 400g (14 oz) can crushed tomatoes
• 200ml (¾ cup) coconut milk
• 200ml (¾ cup) fish or vegetable stock
• 1 tsp sweet smoked paprika
• ½ tsp ground cumin
• Salt and freshly ground black pepper to taste
• Large handful of fresh coriander (cilantro) and flat-leaf parsley, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Heat the dendê oil in a large, wide pot over medium heat. Add the onion and bell pepper and cook, stirring, for 8–10 minutes until softened and sweet.
2. Add the garlic, paprika, and cumin. Cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes. Simmer for 5 minutes, stirring occasionally.
4. Add the coconut milk and stock. Bring to a gentle simmer, then add the white beans. Cook for 5 minutes.
5. Season the seafood lightly with salt. Add the fish pieces and cook for 3 minutes, then nestle in the prawns and squid. Cook for a further 4–5 minutes until the prawns are pink and the fish is just opaque — do not overcook.
6. Stir in most of the fresh herbs. Adjust seasoning with salt, pepper, and a squeeze of lime.
7. Ladle into deep bowls and scatter with the remaining herbs. Serve with crusty bread or steamed white rice.

Cook's Notes: Dendê oil is essential for the authentic Bahian flavour — its earthy, slightly bitter richness is irreplaceable. Add the seafood in stages from firmest to most delicate to avoid overcooking.