Packed with tiger prawns, cod and clams and a host of warming spices and flavours, this Portuguese fish stew will transport you to sunnier shores and is a great one to pull out for entertaining as it can be prepared in advance, with the delicate shellfish added just before serving. Serve it in big bowls with plenty of bread to mop up that delicious spiced sauce and a glass of chilled white wine to drink alongside.
We've given instructions on how to make this stew on the hob, but if you'd prefer to use your slow cooker for a more hands-off cook, then check out our recipe tip section below to see how to easily adapt the recipe.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
Cal/Serv:
231
Ingredients
1tsp.
rapeseed oil
1
onion, sliced
2
roasted red peppers, from a jar, drained and roughly diced
3
garlic cloves, finely sliced
1tsp.
grated fresh root ginger
1tsp.
sweet smoked paprika
1/4tsp.
cayenne pepper
200ml
white wine
2
x 400 g tins chopped tomatoes
1/2tsp.
caster sugar
2
fresh bay leaves
Pinch saffron
500g
clams
375g
cod loin, cut into 3cm pieces
350g
raw tiger prawns
Juice 1 lime, plus extra wedges, to serve
Small handful parsley leaves
Directions
Step 1Heat the oil in a large casserole, add the onion and cook for 10min, until softened. Add the peppers, garlic, ginger and spices and cook for a further 3min. Pour in the wine and boil for 5min.
Step 2Tip in the tomatoes, sugar, bay leaves and saffron, bring to a simmer. Season, cover and cook for 1hr 30min. Remove from the heat, discard the bay leaves and, using a stick blender, whizz until smooth.
Step 3Return to the heat and bring to the boil. Add the clams, cover and cook for 5min. Reduce to a gentle simmer and add the cod, prawns and juice of 1 lime, continue cooking for 5min until the fish is just cooked through and the clams are open (discarding any unopened). Season to taste.
Step 4To serve, cut the remaining lime into wedges, divide the soup between 6 bowls and sprinkle with the parsley.
Shellfish advice
Before adding the clams, rinse, tap and discard any that don’t close, or that have damaged shells.
Want to make this in the slow cooker?
Prepare the vegetables as in step 1. Add the tomatoes, sugar, bay and saffron, bring to the boil and transfer to the slow cooker. Cook on low for 4-6hr. Using a stick blender, whizz until smooth. Bring to the boil, add the clams and cook for 5min. Add the cod, prawns and juice 1 lime. Continue as per recipe, until fish is cooked through.
Get ahead: Complete to end of step 3 up to 2 days in advance. Cool completely, cover and chill. Complete recipe to serve.
Per Serving:
Calories: 231
Fibre: 3 g
Total carbs: 10 g
Sugars: 8 g
Total fat: 3 g
Saturated fat: 1 g
Protein: 35 g
The best slow cooker recipes for hands-off cooking
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
