Caldeirada de peixe — a fragrant Portuguese fish stew of cod, squid, prawns, clams and mussels simmered in a saffron, wine and tomato broth. A generous seafood feast for sharing.
- 2 finely chopped Onions
- 1 Diced Red Pepper
- Small bunch Coriander
- 1 small Red Chilli
- 3 cloves Garlic
- 400ml Dry White Wine
- Pinch Saffron
- 1 Bay Leaf
- 300g Potatoes
- 400g Plum Tomatoes
- 600g Cod
- 300g Squid
- 8 Tiger Prawns
- 500g Clams
- 500g Mussels
- 1 sliced Baguette
Video
Preparation
- Heat a drizzle of oil in a large, deep-sided frying pan and fry the onion and pepper over medium heat until softened but not browned. Finely chop the coriander stalks (keeping the leaves for later) and add to the pan with the chilli and chopped garlic. Fry for another few minutes, then add the wine, saffron and bay leaf and 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 against 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. Cover 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 a halved garlic clove, and drizzle with olive oil. Serve the stew scattered with chopped coriander leaves, with the toasts for dunking.
