Caldeirada De Peixe Portuguese Fish Stew

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This dish is named for the traditional pot it is cooked in. this version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. traditionally, it is a thick stewed chock full of seafood. we prefer it more like a soup, hence the optional vegetable broth.

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Steps

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In a large saucepan , heat oil over medium low heat , add onion , peppers , garlic and cook , stirring occasionally , until onion softens , about 10 minutes.

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Reduce heat to low , cover and cook 10 minutes more , stirring occasionally.

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Add potato , tomato , wine , broth if using , bay leaves , peppercorns , and saffron.

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Bring to a simmer , cover , and cook until potato is just tender , about 20 minutes.

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Arrange fish cubes over onion mixture , then layer on shrimp , then mussels and clams.

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Cover , cook until shells open , about 6 to 8 minutes.

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Ladle stew into serving bowl and garnish with cilantro.

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Meanwhile , prepare the garlic toasts by rubbing the cut side of the garlic over the toast.

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Serve with stew.

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Ingredients

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olive oil, onions, red peppers, garlic cloves, potatoes, tomatoes, dry white wine, vegetable broth, bay leaves, black peppercorns, saffron, swordfish, haddock, shrimp, mussels, clams, fresh cilantro, garlic clove, baguette