Entree: Portugal – Porto & North – Caldeirada de Peixe (Traditional northern Portuguese layered fish and potato stew braised in olive oil, garlic and white wine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 2 lb (900 g) mixed firm white fish fillets (such as cod, hake or monkfish), cut into large pieces
- 1.5 lb (700 g) potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 2 medium onions, thinly sliced (about 10 oz / 280 g total)
- 2 bell peppers (1 red, 1 green), thinly sliced (about 10 oz / 280 g total)
- 1 cup (240 ml) crushed tomatoes or 2 ripe tomatoes, peeled and chopped
- 4 cloves garlic, minced (about 12 g)
- 4 tbsp (60 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or clam liquor
- 2 bay leaves
- 1 tsp (5 g) sweet paprika (pimentón)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges to serve

Instructions

1. Preheat a large, shallow heavy pot or Dutch oven over medium heat and add 2 tablespoons (30 ml) olive oil. Sauté the sliced onions and garlic until soft and translucent, about 6–8 minutes.
2. Add the sliced bell peppers and continue to cook 4–5 minutes until beginning to soften. Stir in the crushed tomatoes and paprika; cook 2 minutes to meld flavors.
3. Remove half the vegetable mixture and set aside. Layer half of the potato slices in the bottom of the pot, seasoning lightly with salt and pepper.
4. Spoon half of the reserved vegetable mixture over the potatoes. Arrange half of the fish pieces on top. Repeat with remaining potatoes, vegetables and fish to make two layers.
5. Pour the white wine and fish stock evenly over the layered ingredients. Dot with the remaining 2 tablespoons (30 ml) olive oil and tuck the bay leaves among the layers.
6. Bring to a gentle simmer, reduce heat to low, cover and cook for 20–25 minutes, or until potatoes are tender and fish is cooked through. Avoid stirring aggressively to keep layers intact.
7. Taste and adjust seasoning. Sprinkle chopped parsley over the top and let rest 5 minutes before serving to allow flavors to settle.
8. Serve warm with lemon wedges alongside crusty bread for soaking up the broth.