The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Caldeirada


This Portuguese fish stew, the equivalent of France's bouillabaisse, takes its name from the large saucepan (caldeirão) it's traditionally cooked in. Ingredients vary between regions; some feature a mix of oily and firm white fish, others add shellfish and cephalopods. There's a vegetable base, spicy notes from paprika, cloves, allspice or piri piri and it's served with crusty bread or toast.

You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 onions, coarsely chopped 4 cloves garlic, finely chopped 2 desiree potatoes, peeled and cut into 3cm cubes 2 fresh bay leaves ½ cup 3cm-long flat-leaf parsley stalks 10 black peppercorns 2 large tomatoes, coarsely grated 2 tbsp tomato paste 1 tsp sweet paprika 500 ml (2 cups) white wine 1 kg small squid, cleaned, tentacles left whole and bodies scored diagonally, then cut into 5cm pieces 500 gm vongole (clams), soaked in cold water for 20 minutes and drained 450 gm whiting fillets 4 (about 400gm) silver bream, cleaned, heads discarded and cut into cutlets 500 gm piece blue eye trevalla, cut into 5cm chunks ½ cup finely chopped coriander To serve: crusty bread

Method

  • 01
  • Heat oil in a large saucepan over medium heat, and sauté onion and garlic for 5 minutes or until onion is soft. Add potato, bay leaves, parsley stalks, peppercorns, tomato, tomato paste, paprika, wine and 2 cups of water and simmer for 5 minutes. Add squid and vongole, season to taste with sea salt and freshly ground black pepper, cover and simmer for 10 minutes. Layer fish on top, cover and simmer for a further 10-15 minutes or until fish is tender.
  • 02
  • Carefully stir mixture, scatter with coriander, then ladle into soup bowls and serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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