Portuguese fish stew (Caldeirada de peixe)

Method5 steps · about 1 hr

1. 1

   Step 1: Wash the coriander, separate its leaves and hold them for serving; finely chop only its stalks. Chop only two of the garlic (2) cloves and keep the third for the toasts. Heat the separate stew olive-oil drizzle in a large deep-sided pan with a lid and cook all the onions (2) and diced red pepper (1) over medium heat until softened without browning. Add the actual chopped coriander stalks, seeded chopped chilli and the two chopped garlic cloves.

   Uses 2 onions, finely chopped · 1 red pepper, seeded and diced · Only chopped coriander stalks; hold leaves for serving · 1 small red chilli, seeded and finely chopped · 2 chopped garlic cloves for stew; hold1 clove for toasts · 1 drizzle olive oil for stew

2. 2

   Step 2: Fry the actual added aromatics for a few more minutes. Add all400 millilitres white wine, the saffron and the bay leaf (1) and simmer until the wine has reduced by about half.

   Uses All actual stew aromatics · 400 ml dry white wine · 1 pinch saffron · 1 bay leaf

3. 3

   Step 3: Add all the peeled diced potatoes (300 g), the canned plum tomatoes with their juices (400 g) and all300 millilitres broth water to the actual reduced base. Bring to a gentle boil, break up the tomatoes with a spoon and simmer for twenty to twenty-five minutes until the potatoes are just tender and the tomatoes have broken down.

   Simmer potato-tomato stew base until potatoes tender · 25 minUses All actual reduced stew base · 300 g potatoes, peeled and diced · 400 g canned plum tomatoes with their juices · 300 ml water for broth

4. 4

   Step 4: Use cleaned clams (500 g) and mussels (500 g), discarding cracked shells or live shells that stay open when tapped. Season the actual cooked stew base, gently push all the cod (600 g) chunks into the sauce and arrange all the cleaned squid (300 g), raw prawns (8), clams and mussels over it. Cover and cook at a gentle simmer for six to eight minutes, continuing as needed until the cod is opaque and flaky and reaches63°C, the prawns and squid are opaque and cooked through, and the clam and mussel shells open. Discard any shells that remain closed after cooking; remove the bay leaf.

   Cook seafood until fish and shellfish done · 8 minUses All actual cooked stew base · 600 g raw skinless cod, cut into large chunks · 300 g raw squid, cleaned and sliced · 8 raw tiger prawns · 500 g live clams, cleaned · 500 g live mussels, cleaned and debearded · Salt for stew, to taste · Black pepper for stew, to taste

5. 5

   Step 5: Toast all the baguette (1) slices. Halve only the reserved third garlic clove, rub its cut sides lightly over the actual toasts and drizzle with the separate toast olive oil. Chop the actual reserved coriander leaves and scatter over the completed stew. Serve as eight portions with the actual garlic toasts for dunking; six larger portions are an alternative.

   Uses All actual fully cooked stew · 1 baguette, sliced · Reserved1 garlic clove, halved for rubbing toasts · Only the held coriander leaves, chopped for serving · Olive oil to drizzle over garlic toasts, as desired