This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking. The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili. Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.
- 4 tbsp olive oil
- 2 leaves bay
- 2 leaves or 3 sprigs of thyme
- 2 garlic cloves finely chopped
- 1 onion chopped
- 1 green pepper chopped
- 1 green chilli sliced
- 1 fish stock cube
- 400 g new potatoes sliced
- 120 g chorizo sliced
- 400 g tin of chopped tomatoes
- 200 ml white wine
- 200 ml water
- 1 tsp fresh ground pepper
- 500 g mixed fish cut into chunks
- 500 g clams
- 1 small bunch coriander chopped
- In the inner pot, add the olive oil and thyme. Cook on a low heat a couple of minutes to release the flavours of the herbs.
- Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
- Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
- Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
- Grind in some pepper and bring to the boil stirring occasionally.
- Once boiling turn down the heat and simmer for 5 minutes.
- Add the fish and clams. Bring back to the boil.
- Turn down the heat and simmer for 1 minute before putting the inner pot into the vacuum-insulated outer Thermal container. Shut the lid and leave to cook for a 2 hours.
- Before serving check the seasoning and adjust if necessary.
- Spinkle with chopped coriander and serve with crusty bread.
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