Bafa (Cape Verdean Seafood Stew)
Basic foodstuffs |seafood Bafa is a traditional dish of Cape Verdean cuisine. It is typically prepared as a seafood stew using octopus, limpets, whelks, or other shellfish. One of the most popular variations is Bafa de Polvo (octopus bafa). Bafa may be served as a snack, an entrée, or a main dish and is especially associated with the coastal communities of Cape Verde.
Source and licence
"Bafa (Cape Verdean Seafood Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bafa_(Cape_Verdean_Seafood_Stew), revision 4638775), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bafa_(Cape_Verdean_Seafood_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4638775
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Cape Verde. Associated with Cape Verde by its title says: Cape Verdean (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until softened.
- Stir in the garlic and cook for 1 minute.
- Add the tomatoes and bell pepper and cook until tender.
- Stir in the paprika, black pepper, and chili flakes.
- Add the octopus pieces and cook for 5 minutes.
- Pour in the white wine and allow it to simmer for 2–3 minutes.
- Add the fish stock and bay leaf.
- Bring to a boil, then reduce the heat and simmer for 45 minutes.
- Add the clams or mussels.
- Cover and cook until the shellfish open, about 5–10 minutes.
- Discard any shellfish that do not open.
- Season with salt to taste.
- Stir in the chopped parsley.
- Remove the bay leaf.
- Serve hot with lemon wedges.