Caldeirada 2

Serves 6

Caldeirada
80 ml (1/3 cup)	extra-virgin olive oil
2	onions, coarsely chopped
4 cloves	garlic, finely chopped
2	desiree potatoes, peeled and cut into 3cm cubes
2	fresh bay leaves
½ cup	3cm-long flat-leaf parsley stalks
10	black peppercorns
2 large	tomatoes, coarsely grated
2 tbsp	tomato paste
1 tsp	sweet paprika
500 ml (2 cups)	white wine
1 kg small	squid, cleaned, tentacles left whole and bodies scored diagonally, then cut into 5cm pieces
500 gm	vongole (clams), soaked in cold water for 20 minutes and drained
450 gm	whiting fillets
4 (about 400gm)	silver bream, cleaned, heads discarded and cut into cutlets
500 gm piece	blue eye trevalla, cut into 5cm chunks
½ cup	finely chopped coriander
To serve:	crusty bread

1

Heat oil in a large saucepan over medium heat, and sauté onion and garlic for 5 minutes or until onion is soft. Add potato, bay leaves, parsley stalks, peppercorns, tomato, tomato paste, paprika, wine and 2 cups of water and simmer for 5 minutes. Add squid and vongole, season to taste with sea salt and freshly ground black pepper, cover and simmer for 10 minutes. Layer fish on top, cover and simmer for a further 10-15 minutes or until fish is tender.

2

Carefully stir mixture, scatter with coriander, then ladle into soup bowls and serve with crusty bread.