Bafa (Cape Verdean Seafood Stew)

What you’ll need

Tap an ingredient as you get it ready.

• 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

Let’s make it

1. Step 1

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

2. Step 2

   Add the onion and cook until softened.

3. Step 3

   Stir in the garlic and cook for 1 minute.

4. Step 4

   Add the tomatoes and bell pepper and cook until tender.

5. Step 5

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

6. Step 6

   Add the octopus pieces and cook for 5 minutes.

7. Step 7

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

8. Step 8

   Add the fish stock and bay leaf.

9. Step 9

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

10. Step 10

    Add the clams or mussels.

11. Step 11

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

12. Step 12

    Discard any shellfish that do not open.

13. Step 13

    Season with salt to taste.

14. Step 14

    Stir in the chopped parsley.

15. Step 15

    Remove the bay leaf.

16. Step 16

    Serve hot with lemon wedges.

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