Sailor-Style Codfish

1. Cook the small shrimp in a small amount of salted water.
2. Remove the shells and set the shrimp meat aside.
3. Put the shells back in the cooking pot, and bring to a boil briefly.
4. Strain the mixture and reserve the stock.
5. In a pot, add chopped garlic, sliced onions, sliced bell pepper, and parsley.
6. Drizzle with a bit of olive oil and cook over medium heat until the onions become translucent.
7. Add the white wine and paprika.
8. Arrange the codfish pieces in the pot and cover with the reserved seafood stock.
9. Adjust salt and pepper to taste.
10. Let it simmer for about 8 minutes, then add the clams and large shrimp.
11. Simmer for another 2 minutes.
12. Add the reserved small shrimp meat and remove from heat.
13. Transfer the codfish, clams, shrimp, pepper, and onion to an oven-safe dish.
14. In the pot with the remaining stock, dissolve the cornstarch and let it thicken.
15. Pour the thickened sauce over the codfish, and bake in a preheated oven at 350°F (180°C) for about 10 minutes.
16. Remove from the oven, sprinkle with chopped coriander, and serve immediately.

Recipe & Photo Credit: Receitas de Portugal