Portuguese fish stew (Caldeirada de peixe)

• Onions2 finely chopped
• Red Pepper1 Diced
• CorianderSmall bunch
• Red Chilli1 small
• Garlic3 cloves
• Dry White Wine1¾ cups
• SaffronPinch
• Bay Leaf1
• Potatoes10½ oz
• Plum Tomatoes1 lb
• Cod1¼ lb
• Squid10½ oz
• Tiger Prawns8
• Clams1 lb
• Mussels1 lb
• Baguette1 sliced

Instructions

1. 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.

2. 2

   Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic.

3. 3

   Fry for another few minutes.

4. 4

   Add the wine, saffron and bay leaf and let it simmer until reduced by half.

5. 5

   Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil.

6. 6

   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.

7. 7

   Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface.

8. 8

   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.

9. 9

   Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil.

10. 10

    Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.