Caldeirada(Fisherman Stew) - cooking recipe

Ingredients

24 cherrystone clams or mussels
6 Tbsp. olive oil
1 large onion, chopped
1 small green pepper, chopped
2 to 3 cloves garlic, minced
1 c. (1 small can) tomatoes
2 lb. firm white fish (halibut, haddock, cod, bass, etc.; use 2 kinds of fish)
1 lb. squid or use another of the white fish
1/4 c. parsley, chopped
1 1/2 c. dry white wine
salt and pepper to taste
8 thick slices bread

Preparation

Scrub the clams/mussels under running water.
Set aside. Saute the onion, pepper and garlic for 5 minutes in 1 tablespoon of olive oil.
Add tomatoes and their liquid and bring to a boil. Cut the fish into 1 1/2-inch wide pieces.
If using squid, clean thoroughly and cut into 2 x 1/2-inch strips.
Place the clams/mussels in the bottom of a heavy kettle.
Pour 4 tablespoons olive oil in kettle.
Scatter 1/2 the vegetable mixture over the shellfish.
Add fish and squid; spread the rest of the vegetable mixture over the top.
Pour on the wine.
Cover and bring to a boil.
Reduce heat to low and simmer until clams are open and fish flakes easily, about 20 to 30 minutes.