Caldeirada(Fisherman Stew)

• 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

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

cherrystone clams, olive oil, onion, green pepper, garlic, tomatoes, firm white fish, white fish, parsley, white wine, salt, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172186 (may not work)