Portuguese fish stew (Caldeirada de peixe)
Ingredients
- Onions – 2 finely chopped
- Red Pepper – 1 Diced
- Coriander – Small bunch
- Red Chilli – 1 small
- Garlic – 3 cloves
- Dry White Wine – 400ml
- Saffron – Pinch
- Bay Leaf – 1
- Potatoes – 300g
- Plum Tomatoes – 400g
- Cod – 600g
- Squid – 300g
- Tiger Prawns – 8
- Clams – 500g
- Mussels – 500g
- Baguette – 1 sliced
Instructions
- STEP 1
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.
- Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic.
- Fry for another few minutes.
- Add the wine, saffron and bay leaf and let it simmer until reduced by half.
- STEP 2
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil.
- 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.
- STEP 3
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface.
- 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.
- Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil.
- Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.
