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. |
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