2small Yukon Gold or russet potatoes, peeled and cut into 10cm piecesor one medium/large
2small sweet potatoes, peeled ands cut into 10cm piecesor one medium/large
250gwhite fish fillets, cut into 15mm piecescod, snakehead, something quite firm
16mussels, scrubbed and de-beardedor frozen mussels in the half-shell, thawed
1/4cupparsley, finely diced
1/4cupcilantro, finely diced
Fine sea salt and freshly ground black pepper
Baguettes, for serving
Heat oil a large, high-sided skillet over medium-high heat. I used a dutch oven.
Add onion, green and red peppers, and garlic, and cook, stirring occasionally, until translucent, 8 to 10 minutes.
Add cumin, paprika, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute.
Add octopus pieces and cook 2-3 minutes.
Pour wine into the pan and scrape the bottom of the pan using a wooden spoon to dislodge any browned bits.
Add the tomato paste and crushed tomatoes, bay leaves, and fish or vegetable stock;
Bring to a boil then reduce to a simmer.
Add the potato pieces and stir in. Cover and gently simmer until the octopus and potatoes are tender, about 45 minutes.
Add the white fish and stir in.
If using fresh mussels add on top of the stew. Cover and cook until mussels have opened, 10 to 15 minutes.
If using frozen mussels in the half shell, add them after the fish has been cooking for 5 minutes or so. They will need 5 to 10 minutes to heat through.
Remove half the mussels from their shells and discard the shells. Stir the de-shelled mussels into the stew. If they are a decent size NZ mussel, you might want to halve them before adding them back to the stew.
Stir in most of the parsley and cilantro, retaining some to sprinkle over the stew before serving.
Season with salt and pepper.
Serve with baguettes to soak up the sauce. Also great reheated the next day.