Serves Seafood Stew 6 - 8 (Caldeirada de Peixe) RECIPE COMBO 1
Ingredients included in Combo 1: Directions: Heat a drizzle of oil in a large, 300g Calamari steak (600g in combo) deep-sided frying pan, and fry the onion 1 and pepper on a medium heat until 500g Clams in shell (900g in combo) softened but not browned. Finely chop 500g ½ shell Mussels (800g in combo) the coriander stalks (keep the leaves for later), and add to the pan with the chilli 600g Hake Fillets and chopped garlic. Fry for another few minutes. Add the wine, sa ron and bay leaf and let it simmer until reduced by Other ingredients to buy or have at home: half.
Olive Oil Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break 2 Onions, finely chopped 2 up the tomatoes with a spoon on the side of the pan and simmer for 20-25 Small bunch of coriander minutes until the potatoes are just tender, and the tomatoes have broken 1 Small red chilli, seeded and finely chopped down.
2 garlic cloves, chopped Season well, then gently push the fish into the sauce, and arrange the squid, 400ml white wine (optional) 3 prawns, clams and mussels on the surface. Pinch of Sa ron
1 Bay leaf Put the lid on and cook for 6-8 minutes until the mussel and clam shells have 400g tin of plum tomatoes 4 opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly 300g Potatoes, peeled and diced with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.
Recipe originally from: https://www.olivemagazine.com /recipes/one-pots/portuguese-fish-stew-caldeirada-de-peixe/