Bafa (Cape Verdean Seafood Stew)

• 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

Ingredients for 6 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a large pot over medium heat.

   Stovetop
2. 2

   Add the onion and cook until softened.

3. 3

   Stir in the garlic and cook for 1 minute.

4. 4

   Add the tomatoes and bell pepper and cook until tender.

5. 5

   Stir in the paprika, black pepper, and chili flakes.

6. 6

   Add the octopus pieces and cook for 5 minutes.

7. 7

   Pour in the white wine and allow it to simmer for 2–3 minutes.

   Stovetop
8. 8

   Add the fish stock and bay leaf.

9. 9

   Bring to a boil, then reduce the heat and simmer for 45 minutes.

   Stovetop
10. 10

    Add the clams or mussels.

11. 11

    Cover and cook until the shellfish open, about 5–10 minutes.

12. 12

    Discard any shellfish that do not open.

13. 13

    Season with salt to taste.

14. 14

    Stir in the chopped parsley.

15. 15

    Remove the bay leaf.

16. 16

    Serve hot with lemon wedges.