08/11/2021
Portuguese Claim n Blue Crab.
INGREDIENTS
2 Tbsp olive oil
1 green pepper, cut into 10mm pieces
1 red pepper, cut into 10mm pieces
2 medium onions, finely diced
8 garlic cloves, crushed and diced
1 Tbsp cumin
2 tsp smoked paprika
2 bay leaves
2 sprigs of oregano or 1 tsp dried dried oregano
1 tsp crushed red pepper flakes
8 to 10 blue crab
12 little neck clams
1 Tbsp tomato paste
1 can tomatoes 400g drained and crushed
1 cup dry red wine
2 cups Maine Lobster
1/4 cup parsley, finely diced
1/4 cup cilantro, finely diced
Fine sea salt and freshly ground black pepper
Baguettes, for serving.
INSTRUCTIONS
Heat oil a large, high-sided skillet over medium-high heat. I used a dutch oven.
Add onion, green and red peppers, and garlic, and cook, stirring occasionally, until translucent, 8 to 10 minutes.
Add cumin, paprika, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute.
Add octopus pieces and cook 2-3 minutes.
Pour wine into the pan and scrape the bottom of the pan using a wooden spoon to dislodge any browned bits.
Add the tomato paste and crushed tomatoes, bay leaves, and fish or vegetable stock;
Bring to a boil then reduce to a simmer.
Add the potato pieces and stir in. Cover and gently simmer until the octopus and potatoes are tender, about 45 minutes.
Add the white fish and stir in.
If using fresh mussels add on top of the stew. Cover and cook until mussels have opened, 10 to 15 minutes.
If using frozen mussels in the half shell, add them after the fish has been cooking for 5 minutes or so. They will need 5 to 10 minutes to heat through.
Remove half the mussels from their shells and discard the shells. Stir the de-shelled mussels into the stew. If they are a decent size NZ mussel, you might want to halve them before adding them back to the stew.
Stir in most of the parsley and cilantro, retaining some to sprinkle over the stew before serving.
Season with salt and pepper.
