Pescatarian
6-8
Portuguese
Portuguese fish stew (Caldeirada de peixe)
Allergens: Crustaceans, Fish, Gluten, Molluscs, Sulphites
Portugal's caldeirada, layered fish, peppers and potato simmered in a coriander broth.
Ingredients
- Fresh coriander
- Bell pepper 1
- Fresh chilli 1 small
- Garlic 3 clove
- Onion 2
- Potatoes 300 g
- Clams 500 g
- Cod fillets 600 g
- Mussels 500 g
- Prawns 8
- Squid 300 g
- Baguette 1
- Bay leaves 1
- Chopped tomatoes 400 g
- Saffron
- White wine 400 ml
Method
- 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.
- 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.
- 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.