Step 1 of 5
Portuguese Fish Stew (Caldeirada de Peixe)
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.
Step 2
Add the wine, saffron and bay leaf and simmer until reduced by half.
Step 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.
Step 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.
Step 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.
