Caldeirada Gallega Recipe: Traditional Galician Fish Stew 2026

Caldeirada gallega is the most popular fish stew in Galician cooking, a simple, deeply flavorful dish where the quality of the ingredients is the foundation of everything. In Galicia it's typical to use white fish such as rubio (perlón), pinto or maragota, ray, hake or monkfish, though which one you choose often depends on what looks freshest at the market.

Here we've gone with pinto, monkfish and hake, all cut into thick slices, though you can use your favorite white fish or whatever you find at the market. The potatoes get broken into fairly large chunks, and to boost the flavor we build the stew with fish stock, although water would work too. Peas are a common addition as well, so since fresh peas are in season, we're adding them too.

Ingredients for Caldeirada Gallega

This recipe makes 2 generous servings.

• 250 g pinto fish, sliced into rounds
• 200 g monkfish, sliced into rounds
• 200 g hake, sliced into rounds
• Salt
• 2 garlic cloves
• 125 g onion
• 75 g red bell pepper
• 50 g green bell pepper
• 3 small potatoes (about 350 g)
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 4 tablespoons crushed tomato (fresh or canned)
• Ground black pepper
• 100 ml white wine
• 350 ml fish stock
• 70 g peas

How to Make Caldeirada Gallega Step by Step

1. Salt the Fish

The first thing we're going to do is add salt on both sides to 250 g of pinto, 200 g of monkfish and 200 g of hake (all cut into rounds).

2. Chop the Vegetables and Potatoes

Finely chop 2 garlic cloves and 125 g of onion, and cut 75 g of red bell pepper and 50 g of green bell pepper into small squares. Peel and break 3 small potatoes into fairly large, even chunks.

3. Make the Sofrito

Put a cazuela over medium heat with 2 tablespoons of olive oil and, when the oil is hot, add the garlic and sauté it for a few moments. Then add the onion, a pinch of salt, and cook for about 6 minutes. Add the red and green bell peppers, stir, add another pinch of salt, and cook for about 7-8 minutes.

4. Add Paprika, Tomato and Wine

Next, add 1 teaspoon of sweet paprika and mix it quickly into the sofrito, then stir in 4 tablespoons of crushed tomato. Mix well, add a little ground black pepper, and cook for 2 minutes. Then raise the heat a little, add 100 ml of white wine, and cook for 1 minute to reduce it.

5. Stir in the Potatoes

Now add the potatoes, mix them well with the sofrito, and cook for a couple of minutes.

6. Pour in the Fish Stock

Next, add 350 ml of fish stock and wait for it to come to a boil. As soon as it starts boiling, cook for 5 minutes over medium heat.

7. Add the Peas

After 5 minutes, add 70 g of peas and let them cook for 2 minutes.

8. Add the Fish

Then add the fish, distributing it around the cazuela, and let it cook for 8 minutes over medium-low heat.

9. Serve the Caldeirada Gallega

Serve the caldeirada gallega hot, straight from the pot.

Tips for the Best Caldeirada Gallega

Choose the Freshest White Fish

In Galicia it's very typical to use white fish such as rubio (perlón), pinto or maragota, ray, hake or monkfish, though which one you pick often depends on what looks fresh at the market. Here we used pinto, monkfish and hake, all cut into rounds, but you can use your favorite white fish or whatever you find.

Break the Potatoes, Don't Cut Them

Break the potatoes into fairly large chunks rather than cutting them, so they release starch and thicken the broth. To boost the flavor of the caldeirada, build the stew with fish stock, though it could also be made with plain water.

Add Peas in Season

It's also quite common to include peas in this dish, so since fresh peas are in season, we're adding them too. They go in near the end so they stay sweet and bright green.

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