João Branco owns a fish stall in the Lourinhã market where he sells the freshest fish and finest seafood. He knows a lot about the fruits of the sea because his family has been in the fish business for nearly a century–both his mother and grandmother were fishmongers.

João shared a story about a couple who had friends coming over for a “caldeirada,” a traditional fish stew, but had never prepared it before and found the task daunting. João reassured them, saying, “No worries. Bring me a large pot, and I’ll prepare everything. All you need to do is put it on the stove until it’s cooked.” The next day, the customers called to tell João that their guests thought it was the best caldeirada they’d ever had. Whenever their friends return for the famous caldeirada, João prepares the pot, ensuring success every time. João generously shared his recipe with us so you, too, can impress your friends.

João Branco’s Fisherman Stew

João only uses fish without scales because finding scales in the stew can detract from the culinary experience. He also advises against using sardines because their strong taste can overpower the other fish. João does not use laurel because it can also overshadow the delicate flavors of the fish.

He arranges the vegetable layers at the bottom of the pot and places the fish on top. This technique allows the fish to cook in steam, ensuring it is ready at the same time.

Ingredients:

• Olive oil (100 ml)
• 2 sliced onions 
• 4 minced garlic cloves
• One sliced red pepper 
• One sliced green pepper
• 2 ripe sliced tomatoes
• 500 grams of sliced potatoes 
• A teaspoon of smoked paprika
• Cayenne pepper
• White wine (100 ml)
• Beer (100 ml)
• Parsley
• Coriander
• Salt
• Navalheiras (small crabs, cut in half, optional)
• Shrimp (optional)
• Squid or cuttlefish (optional)
• One kilogram of assorted fish including tamboril (monkfish), safio (conger eel), raia (skate), and cação (dogfish).

Instructions:

1. Choose a pot large enough to accommodate two or three layers of potatoes and the fish.
2. Wash all the ingredients.
3. Cover the bottom of the pot with olive oil.
4. Add a layer of sliced onions, garlic, tomatoes, and red and green peppers.
5. Add a layer of sliced potatoes.
6. Repeat the layers of onions, garlic, peppers, tomatoes, and potatoes.
7. Place the fish on top of these layers, ensuring it cooks in the steam from the layers below.
8. Drizzle the white wine and beer on top of everything. 
9. Season with salt, smoked paprika, and cayenne pepper.
10. Optionally, you can add navalheiras (small crabs) cut in half for extra flavor. You can also add some sliced cuttlefish or squid and top the fish with shrimp. The shrimp cooks faster than the fish. Once it is cooked, remove the shrimp, peel it, and serve it with the stew.
11. Cover the pot and cook over medium heat. You don’t need to add any water because the vegetables naturally release plenty of it.
12. Season with parsley and coriander before serving.

If preparing this delicious stew feels like too much work, bring a large pot to the Lourinhã market and ask João if he’ll prepare it for you.