Cataplana de Mariscos (Algarve Seafood Stew)

• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 2 Bay leaves
• 600 g Tomato, ripe
• 250 ml Dry White Wine
• 400 g White fish fillet, firm
• 300 g Prawns, raw
• 500 g Clams, live
• 500 g Mussels, live
• 1 Lemon
• 20 g Fresh coriander
• 300 g Crusty white bread, to serve

1. Rinse the clams and mussels well, discarding any with cracked shells or any that do not close when tapped. Slice the onion and thinly slice the garlic. Cut the tomatoes into small chunks, and cut the white fish into large bite-size pieces.
2. Warm the olive oil in a cataplana or a heavy casserole over medium heat. Add the onion and cook for 8 to 10 minutes until soft and translucent, stirring regularly. Stir in the garlic, sweet paprika and bay leaves and cook for 1 minute until fragrant.
3. Add the tomatoes and a pinch of salt, then cook for 8 to 10 minutes until they break down into a saucy base. Pour in the dry white wine and bring to a gentle simmer. Cook for 5 minutes to soften the acidity.
4. Nestle in the fish pieces, then add the prawns, clams and mussels on top. Cover and cook gently for 6 to 10 minutes, shaking the pan once or twice, until the shells open and the fish is just opaque. Discard any clams or mussels that remain closed.
5. Finely grate a little lemon zest into the stew, then squeeze in lemon juice to taste. Stir through most of the fresh coriander and let the stew stand off the heat for 2 minutes. Serve straight away with the crusty white bread and the remaining coriander scattered over.

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