Name: Caldeirada de Peixe (Portuguese fish stew)
Total time: 45 min
Yield: 4
Ingredients: 800 g Hake Fillets; 300 g Squid; 880 g Potato; 2 un Onion; 3 un Tomato; 300 g Bell Pepper; 3 dentes Garlic; 50 ml Olive Oil; 80 ml White wine; 2 folhas Bay Leaf; 1 molho Coriander; 2 c/ch Salt

Method

Peel the potatoes and cut them into 0.5 cm slices. Cut the squid into rings and the hake fillets into wide pieces, about 6 cm.
In a wide pot, build the layers in this order: sliced onion, potato, sliced tomato, pepper in strips, the squid and, on top of everything, the hake fillets.
Season each layer with chopped garlic, bay leaf, salt and a thread of olive oil.
Pour over the white wine and about 150 ml of water — the liquid should reach two thirds of the way up the layers, without covering them.
Cover and cook over low heat for about 30 minutes, shaking the pot now and then and never stirring, until the potato gives to a knife and the fish flakes.
Finish with chopped coriander and serve straight from the pot.