Portuguese fish stew (Caldeirada de peixe)

Finely chop the coriander stalks, reserving the leaves for later. Add the stalks, chopped chilli, and garlic cloves to the pan, frying for an additional 3 minutes.

Ingredients

60 mL of Coriander Stalks

3 cloves of Garlic Cloves

1 piece of Chilli

225 g of Tinned Chopped Tomatoes

2 cloves of Garlic Clove

225 g of Coriander Leaves

Equipment

Chefs Knife

Cutting Board

Frying Pan

Pour in the white wine, then add the saffron and bay leaf. Simmer until the liquid has reduced by half.

Ingredients

120 mL of White Wine

1¼ mL of Saffron

1 piece of Bay Leaf

225 g of White Fish Fillets

Equipment

Frying Pan

Add the boiling potatoes, tinned chopped tomatoes, and 300ml of water. Bring to a gentle boil, then break up the tomatoes with a spoon against the side of the pan. Simmer for 20-25 minutes until the potatoes are tender.

Ingredients

400 g of Tinned Chopped Tomatoes

450 g of Boiling Potatoes

300 mL of Boiling Water

Equipment

Frying Pan

Wooden Spoon

Season the stew, then gently nestle the white fish fillets into the sauce. Arrange the squid rings, raw king prawns, littleneck clams, and mussels on the surface. Cover with a lid and cook for 6-8 minutes until the shellfish have opened and the fish is opaque and flaky.

Ingredients

8 pieces of Raw King Prawns

240 mL of White Wine

450 g of White Fish Fillets

225 g of Squid Rings

225 g of Littleneck Clams

225 g of Mussels

Equipment

Frying Pan

Toast the bread slices, rub each with a halved garlic clove, and drizzle with extra virgin olive oil. Serve the stew garnished with fresh coriander leaves and the garlic toasts on the side.

Ingredients

225 g of Coriander Stalks

2 cloves of Garlic Cloves

1 clove of Garlic Clove

60 mL of Coriander Leaves

4 slices of Bread

30 mL of Extra Virgin Olive Oil

Equipment

Toaster