Caldeirada Fish Stew

This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT!

• Ready In: 47 mins
• Serves: 6

Ingredients

• 3⁄4 lb  fish fillet
• 1⁄2 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
• 1⁄2 cup dry white wine
• 1⁄4 cup tomato paste
• 1⁄4 cup parsley, snipped
• 1  bay leaf
• 3⁄4 teaspoon ground coriander
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon  ground red pepper
• 1  cup water
• 1 (8 ounce) can  whole  oysters (or use 8 oz fresh)
• 7  ounces  crabmeat, flaked and picked
• 1⁄2 lemon, sliced
• 6  slices  French bread, toasted

Directions

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