Caldeirada (Portuguese monster fish stew) recipe
 6 medium onions, chopped8 cloves of garlic, crushed2 large green peppers, sliced75ml/2½fl oz olive oil60g/2¼oz chopped flatleaf parsleya good pinch of saffron450g/16oz potatoes, diced2 or 3 bay leaves12 peppercorns4 large juicy ripe tomatoes, chopped75ml/2½fl oz tomato paste500ml/17½fl oz dry white wine250ml/8¾fl oz water450g/1lb squid, cleaned25 clams or cockles900g/2lb oily fish like mackerel, swordfish or tuna900g/2lb white fish like sea bass, monkfish, hake or haddock225g/8oz good large raw prawns24 musselsfreshly ground black pepper30g chopped fresh coriander 6 medium onions, chopped 8 cloves of garlic, crushed 2 large green peppers, sliced 75ml/2½fl oz olive oil 60g/2¼oz chopped flatleaf parsley a good pinch of saffron 450g/16oz potatoes, diced 2 or 3 bay leaves 12 peppercorns 4 large juicy ripe tomatoes, chopped 75ml/2½fl oz tomato paste 500ml/17½fl oz dry white wine 250ml/8¾fl oz water 450g/1lb squid, cleaned 25 clams or cockles 900g/2lb oily fish like mackerel, swordfish or tuna 900g/2lb white fish like sea bass, monkfish, hake or haddock 225g/8oz good large raw prawns 24 mussels freshly ground black pepper 30g chopped fresh coriander Method Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes.Add the squid and clams or cockles and simmer for another ten minutes.Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth.Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open.Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes. Add the squid and clams or cockles and simmer for another ten minutes. Add the squid and clams or cockles and simmer for another ten minutes. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into.