Caldeirada Fish Stew

• 34 lb fish fillet
• 12 green bell pepper, cut into 1/2 inch squares
• 2 tablespoons onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (16 ounce) can tomatoes, cut up
• 12 cup dry white wine
• 14 cup tomato paste
• 14 cup parsley, snipped
• 1 bay leaf
• 34 teaspoon ground coriander
• 12 teaspoon ground nutmeg
• 14 teaspoon ground red pepper
• 1 cup water
• 1 (8 ounce) canwhole oysters (or use 8 oz fresh)
• 7 ounces crabmeat, flaked and picked
• 12 lemon, sliced
• 6 slices French bread, toasted

1. Thaw fish, if frozen.
2. With a sharp knife, cut the fish into 1 inch pieces; set aside.
3. In a 3-quart saucepan cook green pepper, onion, and garlic in hot oil until tender but not brown.
4. Add undrained tomatoes, wine, tomato paste, parsley, bay leaf, coriander, nutmeg, red pepper, and 1 cup water.
5. Bring to a boil; reduce heat.
6. Cover and simmer 20 minutes.
7. Add fish pieces, undrained oysters, crab meat (if canned, add it undrained), and lemon slices to tomato mixture.
8. Return to boiling, reduce heat.
9. Cover and simmer 5 to 7 minutes or until fish flakes easily when tested with a fork.
10. Remove bay leaf.
11. To serve, ladle the soup over the toast in individual serving bowls.

fish fillet, green bell pepper, onions, garlic, olive oil, tomatoes, white wine, tomato paste, parsley, bay leaf, ground coriander, ground nutmeg, ground red pepper, water, oysters, crabmeat, lemon, bread

Taken from www.food.com/recipe/caldeirada-fish-stew-369677 (may not work)