fish bouillabaisse / french fish stew:, page-6

Here is a Portuguese version Caldeirada de peixe (Portuguese fish stew)

2 tbs olive oil

3 brown onions, halved, thinly sliced

2 red capsicums, halved, deseeded, thinly sliced

3 garlic cloves, finely chopped

300g potatoes, peeled, cut into 1cm-thick slices

4 ripe tomatoes, coarsely chopped

375ml (1 1/2 cups) dry white wine

2 dried bay leaves

4 black peppercorns

2 (about 450g) swordfish steaks, cut into 4cm pieces

2 (about 450g) thick ling fillets, cut into 4cm pieces

16 (about 800g) green medium prawns, peeled, tails left intact

16 black mussels, debearded, scrubbed

1 garlic clove, extra, peeled, halved

1 baguette (French breadstick), thickly sliced diagonally, toasted

Fresh coriander leaves, to serve

You can vary the type of fish used a combination of oily fish (tuna, mackerel, sword fish) and a firm white flesh fish

Cockles instead of mussels is an option

Note not to much tomato, the dish allow the seafood to be the hero

Step 1

Heat the oil in a large saucepan over medium-low heat. Add the onion, capsicum and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a further 10 minutes.
Step 2

Add the potato, tomato, wine, bay leaves and peppercorns to the onion mixture. Bring to a gentle simmer. Cover and cook for 12 minutes or until the potato is just tender.
Step 3

Arrange the swordfish and ling pieces evenly on top of the onion mixture. Top with the prawns and mussels. Season with salt and pepper. Cover and cook for 6-8 minutes or until the mussels open. Discard any unopened mussels.
Step 4

Rub the cut sides of the extra garlic over 1 side of the toasts. Divide the fish mixture among serving dishes. Sprinkle with the coriander and serve with the garlic toasts.