Cataplana Portuguese fish stew | Secret Sauce

Step 1

Heat the oil in the casserole over a low to medium heat and add the pancetta and chorizo sausage. Cook for 2-3 minutes until the pancetta begins to brown and the chorizo has released its oil. Remove from the casserole with a slotted spoon and place into a small bowl for later use.

Step 2

Add the onions and garlic to the oil in the casserole and cook for a few minutes until softened.

Step 3

Add the tomatoes, wine, bay leaf, chilli flakes and salt. Bring to a simmer then reduce the heat to low and continue to cook with the lid off for 15 minutes.

Step 4

Peel and dice the potatoes to 1 cm (1/2 inch) cubes and add to the tomato sauce along with the chopped peppers, cooked pancetta and chorizo. Stir well, place the lid on the pan and continue to cook for 15 minutes. After this time the potato should be tender but not soft.

Step 5

Stir the chunks of fish, mussels in their shells and lastly the squid into the slow simmering sauce and replace the lid. Continue cooking for 15 minutes. Do not lift the lid during this time. Allow to stand with the lid on for 5 minutes after turning off the heat.

Step 6

Gently stir the contents of the casserole being careful not to break up the fish and discard any unopened mussels.

Step 7

Sprinkle over the chopped parsley and serve traditionally straight from the casserole with some crusty bread.