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prep time
10 min
cook time
30 min
ready time
40 min
Low FODMAP Dutch Oven Portuguese Fish Stew (Caldeirada)
Here’s a simple low FODMAP diet recipe inspired by the traditional Portuguese fish stew “Caldeirada”, which consists of a variety of fish, shellfish, and potatoes, along with a few other store cupboard staples. It’s rustic and light and the smokey chorizo and sweet paprika bring a lovely depth to this fragrant fish stew. This low FODMAP dutch oven recipe is very versatile when selecting what fish to use. This dish calls for pollock and salmon, but you can also use trout or any unsmoked meaty white fish like haddock, cod, sea bass, halibut, and/or monkfish. Just ensure the chunks are quite big so they don't fall apart in the sauce as it cooks. A mixture of shellfish also adds to the flavors of this dish, king prawns, squid rings, scallops are used but feel free to add as much or as little as you like.
This low FODMAP recipe serves 6 as a main or 8 as a starter and can be made in just 30 minutes!
Can I adapt this recipe for other diets?
This dish is naturally gluten-free and dairy-free, but you can make this recipe pescatarian-friendly by omitting the chorizo. This dish can also be made low-carb by replacing the potatoes with carrots, rutabaga, or cauliflower heads, however, please note that cauliflower is not low-FODMAP.
How to store this fish stew?
Allow the stew to cool to room temperature before transferring to an airtight container. Store in the fridge and consume within 5 days.
Net Carbs
16.6 g
Fiber
3.1 g
Total Carbs
19.9 g
Protein
31.5 g
Fats
14.1 g
345 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Chorizo
200 g
Tomato paste
1 tbsp
White wine
100 ml
Tomato, canned
400 g
Vegetable broth, bouillon or consomme
300 ml
Red bell peppers, raw
110 g
Tomato raw (includes cherry, grape, roma)
130 g
Smoked Sweet Paprika (Ground/ Powder)
1.5 tbsp
Bay leaf
1 tsp
Baby / Salad/ New Potatos (Raw)
350 g
Pollock Atlantic Raw
200 g
Salmon, Atlantic, farmed, cooked
200 g
Mixed Seafood (Scallop/ Squid/prawns)
300 g
Parsley Fresh Or Raw Herb
20 g
Cilantro Or Coriander Leaves Fresh Or Raw Herb
10 g
Salt, sea salt
0.13 tsp
Black pepper, ground
0.13 tsp
Recipe Steps
steps 5
40 min
Step 1
Dice the chorizo, set it aside. Heat the dutch oven over medium heat. Add the chorizo and fry until crispy and the oils have released.Step 2
Dice the peppers into small 1/2-inch pieces. Chop the potatoes into 1-inch cubes. Set them aside. Add the tomato paste to the chorizo and give it a stir. Pour in the white wine, chopped tomatoes, stock, paprika, bay leaf, diced potatoes, and peppers.Step 3
Put on the lid and cook for 15-20 minutes. Simmer gently until the potatoes have just softened. Cut the fish into large chunks. Transfer the fish to the tomato mixture and cover in the sauce. Put on the lid back on and simmer gently for 5-8 minutes.Step 4
Carefully stir to avoid breaking up the fish. Add in the mixed seafood. Return the lid and simmer for another 5 minutes or until cooked through and the prawns have turned from grey to bright pink.Step 5
Roughly chop the parsley and cilantro. Stir the parsley through the stew. Ladle into bowls and garnish with cilantro.
