Caldeirada-Style Haddock Stew With Peri-Peri Crusty Bread

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Remove 2 tbsp [3 tbsp] [4 tbsp] butter from the fridge to soften

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Peel and chop your potato[es] into small, bite-sized pieces

Top, tail, peel and cut your carrot[s] in half lengthways, then slice finely

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced shallot and cook for 4-5 min or until softened

Once softened, add the chopped potato, sliced carrot and half the chopped garlic (you'll use the rest later!) to the pan with your cherry tomatoes and ground smoked paprika

Season with a generous pinch of salt and pepper and cook for 1 min or until the garlic has softened

Dissolve your vegetable stock mix in 400ml [520ml] [750ml] boiled water with the tomato paste – this is your tomato stock

Add the tomato stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 20-25 min or until the potato is tender and the sauce has slightly thickened – this is your caldeirada-style stew

Chop your parsley finely, including the stalks

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter), then cut the lemon[s] into quarters

Slice your ciabatta[s] in half and score the cut sides in a criss-cross pattern, taking care not to cut all the way through

Combine the lemon zest, chilli flakes (can't handle the heat? Go easy!), half the chopped parsley (save the rest for garnish!) and the remaining chopped garlic with the softened butter – this is your peri-peri butter

Spread the peri-peri butter over the ciabatta halves and add it to a baking paper-lined baking tray (or two!)

Once the stew is almost ready, put the tray[s] in the oven for 5-7 min or until warmed through and crusty – this is your peri-peri crusty bread

Once the caldeirada-style stew is ready, add your haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!) and cook, covered, for a final 4-5 min or until the haddock is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the haddock is cooked, add the juice of half the lemon wedges and remaining chopped parsley and mix everything together – this is your caldeirada-style haddock stew