Portuguese fish stew (Caldeirada de peixe)

Heat a generous drizzle of olive oil in a large, deep-sided frying pan over medium heat. Gently fry the finely chopped onions and diced red pepper, allowing them to soften without browning, unlocking natural sweetness that forms the flavour base. Finely chop the coriander stalks, preserving the vibrant leaves for later garnish, and add them to the pan along with the finely sliced red chilli and minced garlic cloves. Continue frying for a few more minutes until the mixture is fragrant and tender. Pour in the dry white wine, sprinkle in a pinch of saffron, and add the bay leaf. Let the mixture simmer gently, stirring occasionally, until the wine reduces by half, concentrating the rich aromas. Next, add the peeled and diced potatoes, whole plum tomatoes, and 300ml of water. Use a spoon to break up the tomatoes against the side of the pan, encouraging them to meld into the broth. Bring the stew to a gentle boil, then lower the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are just tender and the tomatoes have fully broken down, thickening the sauce. Season the stew generously with salt and freshly ground black pepper. Carefully nestle the chunks of cod fish into the simmering sauce, then arrange the cleaned squid, tiger prawns, clams, and mussels over the surface. Cover the pan with a lid and cook for 6-8 minutes until the clams and mussels have opened, the prawns turn opaque and pink, and the fish flakes easily with a fork. Meanwhile, toast slices of baguette until crisp, rub each piece lightly with a halved garlic clove to infuse a subtle garlicky note, and drizzle with good quality olive oil. Serve the steaming stew scattered generously with the reserved fresh coriander leaves. The garlicky toast is perfect for dunking into the luscious broth, soaking up all the wonderful flavours. Tip: Discard any clams or mussels that do not open during cooking to ensure a safe and enjoyable meal.