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Main course · Portuguese

Caldeirada de Bacalhau Fresco (Fresh Cod Stew)

40 min Serves 4 ~291 kcal/serving ~£8.20 (£2.05/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 450 g cod loin, cut into chunks
  • 400 g baking potatoes, thickly sliced
  • 1 onion, sliced into rings
  • 3 ripe tomatoes, sliced
  • 3 garlic cloves
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
291 kcal
Protein
23.6 g
Carbohydrate
21.5 g
of which sugars
4.9 g
Fat
11.3 g
of which saturates
1.6 g
Fibre
3.7 g
Salt
0.25 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pot and layer in the potato, onion and tomato slices with the garlic, seasoning each layer.

  2. 2

    Add a splash of water, cover and simmer for 15 minutes until the potatoes are nearly tender.

  3. 3

    Lay the cod chunks on top, cover and cook for a further 8-10 minutes until the fish is opaque and the potatoes are tender.

  4. 4

    Season to taste and serve hot straight from the pot.

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