Portuguese fish stew (Caldeirada de peixe)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat a drizzle of oil in a large, deep-sided frying pan, and cook the onion and pepper on a medium heat until softened but not browned.
2. 2Finely cut up the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes.
3. 3Add the wineAdd the wine, saffron and bay leaf and let it simmer until reduced by half.
4. 4Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil.
5. 5Break up the tomatoes with a spoon on the side of the pan and leave to simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
6. 6SeasonSeason well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface.
7. 7Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky.
8. 8ServeToast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.