Portuguese Seafood Stew "Caldeirada de Marisco"

I love a seafood stew. Portuguese Seafood Stew is one of my favorites.
This dish is an abundance of fresh seafood and fish in a rich broth with
onions, potatoes and peppers. It is easy to prepare and a delight for
anyone who loves seafood.

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Serves: 4 - 6

Ingredients:

• 1⁄4 cup olive oil, plus more for garnish
• 1 heaping tablespoon tomato paste
• 1⁄2 teaspoon crushed red pepper flakes or more if you like it spicy
• 2 medium onions, sliced
• 2 bay leaves
• 1 medium red bell pepper, cored and sliced
• 1 medium yellow bell pepper, cored and sliced
• 4 cloves garlic, sliced
• 3/4 lb squid tubes, cleaned and cut into large strips
• 1 lb potatoes, peeled and sliced into thick slices
• 1 16-oz. can whole tomatoes, undrained, crushed by hand
• 1 1/2 cups vinho verde or any other dry white wine
• Salt and black pepper, to taste
• 12 mussels, rinsed and beards removed
• 12 clams, rinsed
• 1 lb boneless, skinless monkfish or firm white fish such as swordfish or haddock,
  cut into large chunks
• 20 large shrimp, peeled but tails left on, deveined and shells reserved
• 1 8 inch square of cheesecloth
• 1/3 cup fresh parsley, finely chopped

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Directions:

1. In a large pan over medium heat, add oil and heat for 1 minute. Stir tomato paste
   into the oil cook for another 2 minutes. Add the red pepper flakes, onion, bay leaves,
   bell peppers, garlic and squid. Cook, stirring occasionally, for 5 minutes or until the
   onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a
   another 10 minutes.

2. Increase the heat to medium and add the potato, tomato and wine, to the pan.
   Season with salt and pepper and stir to combine. Wrap the shrimp shells in the
   cheesecloth and add to the pan. Bring to a simmer then lower the heat to medium
   low, cover and cook for 20-25 minutes or until the potato is just tender (don't
   overcook them or they will turn to mush).

3. Add the monkfish, cover and cook for 2-3 minutes. Add mussels and clams,
   cover and cook for 5-6 minutes or until mussels and clams open. Remove and
   discard any mussels and clams that have not opened. Stir in shrimp. cover and
   turn off the heat. The heat in the pan will cook the shrimp in a couple of minutes.
   Remove the cheesecloth with the shrimp shells and discard. Remove the bay
   leaves and discard.

4. Adjust the seasoning with salt and pepper. Add parsley. Serve immediately
   with a drizzle of olive oil and lots of bread to dip into the broth.

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This Recipe Is Published Here

bon appetit