Portuguese Cod fish and Stingray Stew (Caldeirada de Bacalhau e Raia)


If there one thing common on any Portuguese table, it is salt cod or bacalhau. this recipe is a great example and a fantastic way to use a Cataplana.

Product Featured in this Recipe
Portuguese Copper Cataplana

Portuguese Cod fish and Stingray Stew (Caldeirada de Bacalhau e Raia)


Fairly difficult


Fairly expensive

Preparation time
Cooking time


For 4 Person(s)


  • 1 lb salted cod (bacalhau)
  • 1 lb stingray fins (or other firm fleshed fish)
  • 5 medium potatoes
  • 2 cups tomato sauce
  • 1 green bell pepper
  • 2 large onions
  • 5 clove garlic
  • 3 tbsp olive oil
  • 1 cup white wine
  • 1 bunch fresh cilantro (coriander)
  • 1/2 tsp white pepper

Portuguese Cod fish and Stingray Stew (Caldeirada de Bacalhau e Raia) Directions

    1. Pre-soaking the bacalhau by placing it cod into a container of cool water and change the water every 6 hours or so to remove the excess salt. This can be done for 2 days prior to making the recipe in order to remove as much salt as possible before cooking.
    2. Cut the bacalhau and ray into 1 ½ – 2 inch chunks and set aside.
    3. Peel the potatoes and cut them into ¼ inch slices and set aside.
    4. Remove the stem and seeds from the bell pepper before thinly slicing and set aside.
    5. Peel the onion and thinly slice into half-moons, and mix all but ¼ of the onion with the pepper.
    6. Peel the garlic and thinly slice it.
    7. Heat the olive oil in the cataplana over medium heat. Add in the garlic and ¼ of the onion and sauté for 1-3 minutes or until garlic is golden and onion is translucent. Layer the onion and bell pepper on top, some coriander, then add a layer of potato. Repeat until all the onion/pepper mixture and potato has been used, reserving a bit of the cilantro/coriander for later.
    8. Pour in the tomato sauce, wine and season with pepper. Close the cataplana and bring it to a boil.
    9. Once it’s come to a boil, open the cataplana and add the fish to the pan, stir gently and cover again and reduce heat to low and allow it to simmer about 15 – 20 minutes or until the fish is cooked through. Turn off the heat, open the cataplana and add the last of the cilantro/coriander on top.
    10. Serve immediately with Portuguese bread.

Recipe notes

Do not salt this dish before tasting it at the end.