PORTUGUESE FISH STEW

This dish can be made with any type of fish, but preferably varieties that are in season and sustainable – look for the MSC sticker.

Preparation 15 minutes Cooking about 2 hours Serves 6 1 TSP RAPESEED OIL

1 ONION, SLICED

2 ROASTED RED PEPPERS, FROM A JAR, ROUGHLY DICED 3 GARLIC CLOVES, FINELY SLICED

1 TSP GRATED FRESH ROOT GINGER

1 TSP SWEET SMOKED PAPRIKA

¼ TSP CAYENNE PEPPER

200ML WHITE WINE

2 X 400G CANS CHOPPED TOMATOES

½ TSP CASTER SUGAR

2 FRESH BAY LEAVES

PINCH OF SAFFRON

500G FRESH CLAMS

375G COD LOIN, CUT INTO 3CM PIECES 350G RAW TIGER PRAWNS

JUICE 1 LIME, PLUS EXTRA WEDGES, TO SERVE SMALL HANDFUL OF PARSLEY LEAVES CRUSTY BREAD, TO SERVE

1 Heat the oil in a large casserole, add the onion and cook for 10 minutes until softened. Add the peppers, garlic, ginger and spices and cook for a further 3 minutes. Pour in the white wine and boil for 5 minutes.

2 Tip in the chopped tomatoes, sugar, bay leaves and saffron, and bring to a simmer. Season, cover and cook for 1 hour 30 minutes. Remove from the heat, discard the bay leaves and, using a stick blender, blitz until smooth.

3 Return to the heat and bring to the boil. Before adding the clams, rinse, tap and discard any that don’t close or have damaged shells. Add the clams, cover and cook for 5 minutes. Reduce to a gentle simmer and add the cod, prawns and lime juice. Continue cooking for 5 minutes until the fish is just cooked through and the clams are open (discarding any that are unopened). Season to taste.

4 Divide the soup among six bowls, sprinkle with parsley and serve with lime wedges.