Caldeirada de Peixe Catarinense

Caldeirada is the signature dish of Santa Catarina's Azorean-descended fishing communities along Brazil's southern coast — a simple, honest stew of layers of fresh local fish, potatoes, tomatoes, and onions, seasoned with nothing more than olive oil, herbs, and salt. Unlike the richer Bahian moqueca, it relies entirely on the quality of its fish and the patience of slow, gentle steaming in a sealed pot.

Serves: 4

Ingredients

• 800g (1.75 lbs) firm white fish fillets (grouper, sea bass, or halibut), cut into large chunks
• Juice of 1 lemon
• 1.5 tsp salt
• ½ tsp black pepper

Stew Layers

• 4 medium potatoes (about 600g / 1.3 lbs), peeled and sliced 5mm thick
• 2 medium onions, sliced into rings
• 4 ripe tomatoes, sliced into rounds
• 1 red pepper, sliced into rings
• 4 cloves garlic, thinly sliced
• Large handful flat-leaf parsley, chopped
• 100ml (⅓ cup) extra-virgin olive oil
• 100ml (⅓ cup) dry white wine
• 1 tsp sweet paprika
• Salt and black pepper

Instructions

1. Season fish pieces with lemon juice, salt, and pepper. Set aside 15 minutes.
2. In a wide, heavy-based pot with a tight-fitting lid, begin layering: start with a base of potato slices, season lightly. Add a layer of onion rings, then tomato rounds, pepper rings, and garlic slices. Scatter some parsley.
3. Place seasoned fish chunks on top of the vegetable layers. Drizzle with olive oil and white wine. Sprinkle with paprika and a little more salt.
4. Repeat a second layer of potato, onion, tomato, pepper, and garlic if space allows. Finish with olive oil and parsley.
5. Cover the pot tightly (seal the lid with foil if needed to trap steam). Cook over medium-low heat for 35–45 minutes. Do NOT lift the lid during cooking — the steam does all the work.
6. After 40 minutes, check that potatoes are tender and fish is cooked through. The stew creates its own broth from the fish, vegetables, and olive oil.
7. Carry the pot to the table and serve directly from it with crusty bread to soak up the broth.

Cook's Notes: The sealed pot and no-stir method is essential — the layers must remain intact for both visual appeal and flavour. Fresh, high-quality fish is crucial; this dish has nowhere to hide poor ingredients. A good splash of cachaca in place of wine gives a distinctly Brazilian twist.