Portuguese Fish Stew (Caldeirada de Peixe)

Ingredients

• olive oil
• 2onions, finely chopped
• 1red pepper, diced
• coriander, small bunch; stalks for cooking, leaves for garnish
• 1red chilli, small
• 3 clovegarlic, 2 chopped for the stew; 1 halved to rub the toast
• 400 mldry white wine
• saffron
• 1 leafbay leaf
• 300 gpotatoes, peeled and sliced
• 400 gplum tomatoes, or canned chopped tomatoes
• 600 gcod, cut into large chunks
• 300 gsquid, cleaned and cut into rings
• 8tiger prawns, raw, shell-on
• 500 gclams, scrubbed
• 500 gmussels, scrubbed, beards removed
• 1baguette, sliced and toasted, to serve

Method

1. 1

   Heat a drizzle of oil in a large deep-sided frying pan over medium heat. Fry the onion and pepper until softened. Add the finely chopped coriander stalks, chilli and 2 chopped garlic cloves. Fry for a few minutes more.

2. 2

   Add the wine, saffron and bay leaf and simmer until reduced by half.

3. 3

   Add the potatoes, tomatoes and 300ml water. Bring to a gentle boil. Break up the tomatoes against the pan and simmer for 20–25 minutes until the potatoes are just tender.

4. 4

   Season well. Gently push the cod into the sauce and arrange the squid, prawns, clams and mussels on the surface. Cover with a lid and cook for 6–8 minutes until the shells have opened and the fish is flaky. Discard any closed shells.

5. 5

   Toast the baguette slices, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scattered with coriander leaves, with the toasts for dunking.