6 tablespoons |
olive oil |
2 |
onions, thinly sliced into half moons |
5 |
garlic cloves, peeled and finely chopped |
1/2 |
green pepper, halved, ribs and seeds removed, cut into strips |
3 |
large tomatoes, sliced into 5 mm thick rounds |
500g |
waxy potatoes, peeled and cut into 5 mm- thick slices |
2 |
bay leaves |
4 |
black peppercorns |
400ml |
white wine |
12 |
large, shell-on prawns |
300g |
raw clams in their shells |
700g |
fresh fish, cut into chunks, bones removed |
|
salt |
|
freshly ground black pepper |
150g |
raw squid, cleaned, bodies cut into 5 mm thick slices |
|
finely chopped flat-leaf parsley or coriander, to serve |
|
Piri piri sauce, to serve (optional) |
|
crusty bread, or toast, to serve |