Prepare all ingredients: slice the Potatoes about 1/2 inch thick, cut the Firm White Fish and Oily Fish into large chunks, rinse the Clams and Mussels and peel/devein the Shrimp; chop the Onions, dice the Tomatoes and Bell Peppers, mince the Garlic and roughly chop the Fresh Parsley.
Heat a large, wide heavy pot over medium heat and warm the Extra-Virgin Olive Oil until shimmering.
Add the chopped onions and bell peppers to the pot and sauté until soft and translucent, then stir in the minced garlic and cook another minute until fragrant.
Sprinkle in the Sweet Paprika and add the Bay Leaves; stir for 30 seconds to bloom the spices.
Pour in the chopped tomatoes and a good splash of the Dry White Wine; bring to a gentle boil and reduce until the tomatoes begin to break down and the alcohol aroma has faded.
Nestle the sliced potatoes into the pot, pour in enough Fish Stock to just cover the potatoes, and season with Fine Sea Salt and Freshly Ground Black Pepper; add Piri-Piri to taste. Bring to a simmer, then reduce heat and cook until the potatoes are almost tender, about 12–15 minutes.
Gently place the fish chunks and shellfish on top of the potatoes, cover the pot, and simmer gently until the fish is opaque and the clams and mussels have opened, about 5–8 minutes. Add the shrimp in the last 3–4 minutes so they just turn pink and remain tender.
Discard any unopened shellfish and carefully skim any foam; taste and adjust seasoning with more salt, pepper or piri‑piri if needed.
Turn off the heat and sprinkle with the chopped parsley, then drizzle a little more extra‑virgin olive oil over the surface for shine and flavor.
Ladle the caldeirada into bowls and serve immediately with plenty of crusty bread to soak up the savory broth.
