Portuguese fish stew (Caldeirada de peixe) (Portuguese Seafood)

STEP 1

Heat a splash of oil in a large, deep frying pan and fry the onion and pepper over medium heat until softened but not browned. Finely chop the coriander stems (save the leaves for later) and add to the pan with the chilli and chopped garlic. Fry for a few more minutes. Add the wine, saffron and bay leaf and let it cook over low heat until reduced by half.

STEP 2

Add the potatoes, tomatoes and 300 ml of water and let it boil gently. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are tender and the tomatoes have broken down.

STEP 3

Season well, then gently lower 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 mussels and clams have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub it lightly with the halved garlic clove and drizzle with olive oil. Serve the stew sprinkled with chopped cilantro leaves and the toast for dipping.

foods：
2 onions finely chopped
1 red pepper cut into cubes
Coriander in small bunch
1 small red chili
3 cloves of garlic
400ml dry white wine
A pinch of saffron
1 bay leaf
300 g potatoes
400 g plum tomatoes
600g cod
300g Squid
8 tiger prawns
500g Clams
500g mussels
1 sliced baguette