Bafa (Cape Verdean Seafood Stew)

Ingredients

• •1 kg octopus, cleaned and cut into pieces
• •500 g clams or mussels, cleaned
• •2 tbsp olive oil
• •1 large onion , finely chopped
• •4 cloves garlic , minced
• •2 medium tomatoes, diced
• •1 green bell pepper , chopped
• •1 bay leaf
• •1 tsp paprika
• •½ tsp black pepper
• •½ tsp chili flakes (optional)
• •1 cup dry white wine
• •2 cups fish stock or water
• •Salt, to taste
• •2 tbsp fresh parsley , chopped
• •Lemon wedges, for serving

Instructions

1. 1Heat the olive oil in a large pot over medium heat.
2. 2Add the onion and cook until softened.
3. 3Stir in the garlic and cook for 1 minute.
4. 4Add the tomatoes and bell pepper and cook until tender.
5. 5Stir in the paprika, black pepper, and chili flakes.
6. 6Add the octopus pieces and cook for 5 minutes.
7. 7Pour in the white wine and allow it to simmer for 2–3 minutes.
8. 8Add the fish stock and bay leaf.
9. 9Bring to a boil, then reduce the heat and simmer for 45 minutes.
10. 10Add the clams or mussels.
11. 11Cover and cook until the shellfish open, about 5–10 minutes.
12. 12Discard any shellfish that do not open.
13. 13Season with salt to taste.
14. 14Stir in the chopped parsley.
15. 15Remove the bay leaf.
16. 16Serve hot with lemon wedges.