Portuguese fish stew (Caldeirada de peixe) Recipe

Heat a drizzle of oil in a large, deep-sided frying pan. Fry the onion and pepper on a medium heat until softened but not browned.

Finely chop the coriander stalks (save the leaves for later) and add them to the pan along with the chilli and chopped garlic. Cook for another few minutes, until fragrant. Pour in the wine, saffron, and bay leaf, then let it simmer until the liquid is reduced by half.

Season the stew well. Gently nestle the cod into the sauce, then arrange the squid, prawns, clams, and mussels on the surface. Cover the pan with a lid and cook for 6-8 minutes, or until the mussel and clam shells have opened, the prawns are opaque, and the fish flakes easily.

While the stew finishes, toast the baguette slices. Lightly rub each piece with the halved garlic clove, then drizzle with olive oil. Serve the finished stew scattered with the reserved chopped coriander leaves, alongside the garlic toasts for dunking.