CALDEIRADA DE PEIXE (Portuguese style fish stew)

We want to make a typical Portuguese recipe? This delicious fish stew somewhere between a soup and a stew, this one-pot wonder named for the traditional pot it is cooked in features mouth-watering layers of potato, fish and prawns - is just for you. It is a low calorie recipe and makes several portions, perfect for sharing with a group of friends or family.

INGREDIENTS 

• 2 tbsp olive oil
• 3 onions , halved, thinly sliced
• 2 red capsicums, halved, deseeded, thinly sliced
• 3 garlic cloves, finely chopped
• 300g potatoes, peeled, cut into 1 cm thick slices
• 4 ripe tomatoes, coarsely chopped
• 2 dried bay leaves 
• 4 black peppercorns
• 450g swordfish steals, cut into 4 cm pieces
• 500g medium prawns, peeled, tails left intact
•  1 garlic clove, extra, peeled, halves
• 1 baguette(French bread-stick), thickly sliced diagonally, toasted
• Fresh coriander leaves, to serve

METHOD 

1. Heat the oil in a large saucepan over medium- high heat. 
2. Add the onion, capsicum, and garlic and cook. Stirring occasionally, for 10 minutes or until the onion is soft. 
3. Reduce the heat to low. 
4. Cover and cook. Stirring occasionally,  for further 10 minutes.
5.  Add the potato, tomato, stock, bay leaves and peppercorns to the onion mixture. 
6. Bring to a gentle simmer. 
7. Cover and cook for 12 minutes or until the potato is just tender.
8. Arrange the swordfish evenly on top of the onion mixture. 
9. Top with the prawns and season with salt and pepper. Cover and cook for 6 to 8 minutes.
10.  Rub the cut sides of the extra garlic over 1 side of the toasts. 
11. Divide the fish mixture among serving dishes. 
12. Sprinkle with the coriander and serve with the garlic toast bread
13.                  Cheers and happy eating!!!