Otherby TheMealDBPortuguese fish stew (Caldeirada de peixe)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 finely chopped Onions1 Diced Red PepperSmall bunch Coriander1 small Red Chilli3 cloves Garlic400ml Dry White WinePinch Saffron1 Bay Leaf300g Potatoes400g Plum Tomatoes600g Cod300g Squid8 Tiger Prawns500g Clams500g Mussels1 sliced BaguetteStepsStep-by-step0 of 4 done1Heat 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.4Toast 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.Source: TheMealDB
