Portuguese fish stew (Caldeirada de peixe)

Seafood · Portuguese classic.

Ingredients

• 2 finely chopped Onions
• 1 Diced Red Pepper
• Small bunch Coriander
• 1 small Red Chilli
• 3 cloves Garlic
• 400ml Dry White Wine
• Pinch Saffron
• 1 Bay Leaf
• 300g Potatoes
• 400g Plum Tomatoes
• 600g Cod
• 300g Squid
• 8 Tiger Prawns
• 500g Clams
• 500g Mussels
• 1 sliced Baguette

Method

1. Fry — Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned.
2. Prep and chop — Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic.
3. Simmer — Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
4. Bring to a boil — Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil.
5. Simmer — Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
6. Season — Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface.
7. Continue cooking — Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky.
8. Continue cooking — Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil.
9. Serve — Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.

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