Fish Caldera

Ingredients for 4 servings:

• 2 onions
• 3 garlic cloves
• 400 g tomatoes
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 400 g potatoes, waxy
• Salt and pepper, coarse
• 200 ml olive oil
• 1 kg fish fillet(s), e.g. halibut, redfish, cod
• 2 bay leaves
• 250 ml white wine, preferably Vinho Verde
• 4 tbsp coriander leaves, fresh

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Portuguese fish stew

Peel the onions and garlic and slice thinly. Deseed and quarter the tomatoes. Halve the peppers, removing the seeds and membranes. Wash the peppers and slice into strips. Peel and dice the potatoes. Place everything in a large bowl. Sprinkle with salt, pepper, and 2 tablespoons of coriander. Pour over the oil and mix well. Wash the fish, pat dry, and cut into 5cm pieces. Place half of the vegetables in a large pot. Arrange the fish pieces on top. Cover with the remaining vegetables. Add the bay leaves and wine. Cover and simmer for about 35 minutes. Gently swirl the pot occasionally to ensure the broth is evenly distributed.