Caldeirada (Portuguese Fisherman's Stew)

Method

1. 1
   • potato 4
   • onion 2
   • tomato 4
   • garlic 4
   • bay leaf 2
   • olive oil 1¼ dl

   Layer the vegetables — Layer half the potato, onion, bell peppers, tomato and garlic in the base of a wide pot. Drizzle with half the olive oil and tuck in the bay leaves and chili.

   ⏱5 min
2. 2
   • shrimp 300 g
   • potato 4
   • onion 2
   • tomato 4
   • garlic 4
   • salt to taste

   Add the seafood — Arrange the fish and shrimp over the vegetable layer, season with salt and pepper, then top with the remaining potato, onion, peppers, tomato and garlic.

   ⏱1 min
3. 3
   • olive oil 1¼ dl
   • white wine 2 dl

   Add oil and wine — Drizzle the remaining olive oil over the top and pour in the white wine around the edges.

   ⏱1 min
4. 4
   • potato 4

   Simmer gently — Cover and simmer over low-medium heat for 30-35 minutes without stirring, gently shaking the pot occasionally, until the potatoes are tender and the fish flakes easily.

   ⏱35 min
5. 5
   • fresh parsley 3 tbsp

   Garnish and serve — Scatter with fresh parsley and serve straight from the pot with crusty bread to soak up the broth.