Name: Portuguese fish stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon oil; 2 onions, finely chopped; 2 clove garlic, finely chopped; 1.5 carrots, peeled and chopped; 1 green capsicum, diced; 350 gram all-purpose potatoes; salt; 1/2 cup white wine; 2 x 400g cans tomatoes; 1/2 cup chicken stock, warmed; pinch of saffron, crumbled; 20 clams; 16 mussels; 200 gram oily fish fillet, e.g. broad bill, roughly chopped; 1 bread stick, halved lengthways and crossways; olive oil; 2 clove garlic, finely chopped

Ingredients

2 tablespoon oil

2 onions, finely chopped

2 clove garlic, finely chopped

1.5 carrots, peeled and chopped

1 green capsicum, diced

350 gram all-purpose potatoes

salt

1/2 cup white wine

2 x 400g cans tomatoes

1/2 cup chicken stock, warmed

pinch of saffron, crumbled

20 clams

16 mussels

200 gram oily fish fillet, e.g. broad bill, roughly chopped

1 bread stick, halved lengthways and crossways

olive oil

2 clove garlic, finely chopped

Method

1.Heat oil in a large saucepan. Gently cook onions, garlic, carrot and capsicum until onion is tender.

2.Add potatoes and toss to coat with oil, season with salt and cook a further few minutes.

3.Pour in wine and allow to bubble before adding tomatoes.

4.Mix stock and saffron and add to the mixture. Bring to the boil and simmer until tender.

5.Scrub clams and mussels and rinse well. Place in saucepan and cover for 2 to 3 minutes until shells have opened. Discard any that remain closed.

6.Add fish to the pan for several minutes more until just cooked.

7.Meanwhile, brush bread with olive oil and scatter with chopped garlic. Grill until golden.

8.Ladle stew into bowls and serve with toasted bread.

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Ingredients

Method

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