Portuguese Fish Stew (Caldeirada de Peixe)

Ingredients

• 3 tbspolive oil, 2 for the stew, 1 to drizzle on the toasts
• 2onions, finely chopped
• 1red pepper, diced
• 1 bunchcilantro, small; stems for cooking, leaves to garnish
• 1red chili, small
• 3 clovesgarlic, 2 chopped for the stew; 1 halved to rub the toast
• 1 2/3 cupsdry white wine
• saffron
• 1 leafbay leaf
• 10 1/2 ozpotatoes, peeled and sliced
• 14 ozplum tomatoes, or canned chopped tomatoes
• 1 1/3 lbcod, cut into large chunks
• 10 1/2 ozsquid, cleaned and cut into rings
• 8jumbo shrimp, raw, shell-on
• 1 1/8 lbclams, scrubbed
• 1 1/8 lbmussels, scrubbed, beards removed
• 1baguette, sliced and toasted, to serve
• 1 1/4 cupswater

Method

1. 1

   Heat 2 tbsp of the oil in a large deep-sided skillet over medium heat. Fry the onion and pepper until softened. Add the finely chopped cilantro stems, chili and 2 chopped garlic cloves. Fry for 2 minutes more, until fragrant.

2. 2

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

3. 3

   Add the potatoes, tomatoes and 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, shrimp, 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 the last of the olive oil. Serve the stew scattered with cilantro, with the toasts for dunking.

Nutrition per serving