Caldeirada de peixe (Portuguese fish stew)

Somewhere between a soup and a stew, this one-pot wonder features mouth-watering layers of potato, fish and shellfish.

Recipe «Caldeirada de peixe (Portuguese fish stew)» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 3 brown onions, halved, thinly sliced, 2 red capsicums, halved, deseeded, thinly sliced, 3 garlic cloves, finely chopped, 300g potatoes, peeled, cut into 1cm-thick slices , 4 ripe tomatoes, coarsely chopped, 375ml dry white wine, 2 dried bay leaves , 4 black peppercorns, 2 swordfish steaks, cut into 4cm pieces, 2 thick ling fillets, cut into 4cm pieces, 16 green medium prawns, peeled, tails left intact, 16 black mussels, debearded, scrubbed, 1 garlic clove, extra, peeled, halved, 1 baguette , thickly sliced diagonally, toasted, Fresh coriander leaves, to serve.

Ingredients:

• 2 tbsp olive oil 
• 3 brown onions, halved, thinly sliced 
• 2 red capsicums, halved, deseeded, thinly sliced 
• 3 garlic cloves, finely chopped 
• 300g potatoes, peeled, cut into 1cm-thick slices 
• 4 ripe tomatoes, coarsely chopped 
• 375ml dry white wine 
• 2 dried bay leaves 
• 4 black peppercorns 
• 2 swordfish steaks, cut into 4cm pieces 
• 2 thick ling fillets, cut into 4cm pieces 
• 16 green medium prawns, peeled, tails left intact 
• 16 black mussels, debearded, scrubbed 
• 1 garlic clove, extra, peeled, halved 
• 1 baguette , thickly sliced diagonally, toasted 
• Fresh coriander leaves, to serve 

Instructions

1. Heat the oil in a large saucepan over medium-low heat. Add the onion, capsicum and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a further 10 minutes.
2. Add the potato, tomato, wine, bay leaves and peppercorns to the onion mixture. Bring to a gentle simmer. Cover and cook for 12 minutes or until the potato is just tender.
3. Arrange the swordfish and ling pieces evenly on top of the onion mixture. Top with the prawns and mussels. Season with salt and pepper. Cover and cook for 6-8 minutes or until the mussels open. Discard any unopened mussels.
4. Rub the cut sides of the extra garlic over 1 side of the toasts. Divide the fish mixture among serving dishes. Sprinkle with the coriander and serve with the garlic toasts.