Portuguese fish stew (Caldeirada de peixe)

Name: Portuguese fish stew (Caldeirada de peixe)
Prep time: 25 min
Cook time: 41 min
Total time: 66 min
Yield: 6 servings
Ingredients: 2 finely chopped Onions; 1 Diced Red Pepper; 1 Small bunch Coriander; 1 small Red Chilli; 3 cloves Garlic; 400 ml Dry White Wine; 1 Pinch Saffron; 1 Bay Leaf; 300 g Potatoes; 400 g Plum Tomatoes; 600 g Cod; 300 g Squid; 8 Tiger Prawns; 500 g Clams; 500 g Mussels; 1 sliced Baguette

66 min · Serves 6 · By TheMealDB Import

High Protein
Portuguese
Seafood
Dinner
Comfort Food

Portuguese, Seafood

Adapted from olivemagazine.com

Ingredients

For 6 servings

2 finely choppedOnions
1 DicedRed Pepper
1 Small bunchCoriander
1 smallRed Chilli
3 clovesGarlic
400 mlDry White Wine
1 PinchSaffron
1 Bay Leaf
300 gPotatoes
400 gPlum Tomatoes
600 gCod
300 gSquid
8 Tiger Prawns
500 gClams
500 gMussels
1 slicedBaguette

Method

Prep 25 min · Cook 41 min

1Heat 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.
2Add 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.
3Season 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.