Caldeirada de Peixe

Shopping list

• 600 g white fish fillets — such as cod or grouper, cut into chunks

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• 400 g waxy potatoes — peeled and sliced into rounds

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• 2 piece onions — thinly sliced

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• 1 piece red pepper — deseeded and sliced

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• 1 piece green pepper — deseeded and sliced

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• 400 g tomatoes — roughly chopped

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• 4 clove garlic — finely chopped

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• 2 piece bay leaves

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• 150 ml white wine

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• 60 ml olive oil

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 1 bunch fresh coriander — roughly chopped

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• 1 piece lemon — cut into wedges for serving

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Step by step

1. 1

   Season the fish chunks lightly with salt and pepper, then set aside.

2. 2

   In a large, heavy-based pot or casserole, drizzle 2 tablespoons of olive oil and arrange a layer of sliced potatoes on the bottom.

3. 3

   Add a layer of sliced onions, then peppers, then tomatoes, sprinkling with garlic, salt, and black pepper as you build.

4. 4

   Nestle the fish chunks into the vegetables, then tuck in the bay leaves.

5. 5

   Drizzle the remaining olive oil over the top and pour in the white wine.

6. 6

   Cover tightly with a lid and place over medium heat. Bring to a gentle simmer, then reduce to low.

7. 7

   Cook for 25– 30 minutes without stirring (shaking the pot gently if needed), until the potatoes are tender and the fish is just cooked through and flaky.

8. 8

   Taste and adjust seasoning if necessary, then scatter chopped coriander over the top.

9. 9

   Serve hot in wide bowls with lemon wedges on the side and crusty bread for mopping up the broth.