**Portuguese fish stew (Caldeirada de peixe)** This Portuguese fish stew contains a mixture of fish including squid, prawns, clams and mussels.

Traditionally named for the ceramic pot it’s cooked in (the caldeirada).
This is packed with different types of fish and seafood.
Mix and match what looks best at the fishmonger.

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Ingredients

• olive oil
• onions 2, finely chopped
• red pepper 1, seeded and diced
• coriander a small bunch
• red chilli 1 small, seeded and finely chopped
• garlic 3 cloves, 2 chopped and 1 halved for toasts
• dry white wine 400ml
• saffron a pinch
• bay leaf 1
• potatoes 300g, peeled and diced
• plum tomatoes 400g tin
• skinless firm white fish 600g (use a mixture if you like), cut into large chunks
• squid 300g, cleaned and sliced
• raw tiger or tiger prawns 6-8
• clams 500g, cleaned
• mussels 500g, cleaned
• baguette 1, sliced

Directions

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.

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.

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.

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This Recipe Can Be Seen Here

bon appetit