Portuguese fish stew (Caldeirada de peixe)

1. Heat a drizzle of oil in a large, deep frying pan and cook the onion and pepper over a medium heat until soft but not coloured. Finely chop the coriander stalks (keep the leaves for later) and add them with the chilli and chopped garlic. Fry for another few minutes, then pour in the wine, saffron and bay leaf and simmer until reduced by half.
2. Add the potatoes, tomatoes and 300ml water and bring to a gentle boil. Crush the tomatoes against the side of the pan with a spoon and simmer for 20 to 25 minutes, until the potatoes are just tender and the tomatoes have collapsed.
3. Season well, then ease the fish into the sauce and lay the squid, prawns, clams and mussels over the surface. Cover and cook for 6 to 8 minutes until the mussel and clam shells have opened, the prawns are cooked through and the fish flakes. Toast the bread, rub it lightly with a halved garlic clove and drizzle with olive oil. Serve the stew scattered with the chopped coriander leaves, toasts on the side for dunking.

Tips from the ZestyPlate Kitchen

• Buy the freshest seafood you can and add it near the end so nothing turns rubbery.
• Lay the seafood on top rather than stirring it through, so the delicate pieces stay whole.
• Throw out any clams or mussels that stay shut once they have cooked.
• Hold back the coriander leaves and scatter them over at the end for a fresh, herby finish.