Portuguese fish stew

Ingredients for 6 servings:

• 2 onions
• 3 garlic cloves
• some olive oil
• 6 can/n tomatoes, peeled, preferably aromatic
• 250 ml fish stock
• 6 tbsp white wine
• 1 lemon(s), juice
• 2 tbsp sugar
• 2 bell peppers
• 2 carrots
• n. B. salt, pepper
• 1 kg fish fillet(s) (cod, redfish, salmon, etc.)
• 0.2 kg seafood (crabs, mussels, etc.)
• e.g. potato(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cataplana. Simple, quick, and delicious, perfect for guests.

Lightly brown the onions and garlic in olive oil in a pan. Purée the tomatoes (with a magic wand) and place them in a large pot (fondue, copper, or stainless steel). Add the browned onions and bring almost to a boil. Briefly bring the fish and seafood to a boil in the tomato broth, remove from the heat, and let it simmer for 20 minutes. Simmering (without adding any additional heat!) is important so the fish doesn’t dry out, but stays juicy and cooks perfectly (a general tip for fish). Slice the boiled potatoes and cook them on the hot stovetop for the broth. After the fish is cooked, add the potatoes to the tomato broth. Place the fish pot with a chafing dish and a large ladle in the center of the table (self-service). A fresh white wine (e.g., Pinot Blanc or Riesling) goes best with this dish.