Caldeirada de Peixe (Portuguese Fish Stew – Visstoofpot)

Instructions (About 1 Hour)

Prep the ingredients: Clean the fish, peel and slice the potatoes, and thinly slice the peppers, onion, and garlic—reserving a few onion rings for layering.
Make the base: In a tall, narrow pot or pan, heat a small amount of olive oil. Sauté the chopped onion and garlic with a tablespoon of tomato purée to create a flavorful base.
Layer the stew: Place a few potato slices over the base, then make layers of fish, bell peppers, onion rings, more tomato purée, and potatoes—sprinkling a little salt between layers.
Add liquids: Pour in the remaining olive oil, fish broth, and white wine—just enough to barely cover the top layer.
Cook gently: Bring to a quick boil, then reduce the heat to low and simmer for about 30 minutes. Avoid stirring—just give the pan a gentle shake now and then to keep ingredients moving.
Finish and serve: Transfer the stew to the serving dish and sprinkle fresh coriander on top. Serve straight from the pot for a rustic presentation.

Prep the ingredients: Clean the fish, peel and slice the potatoes, and thinly slice the peppers, onion, and garlic—reserving a few onion rings for layering.
Make the base: In a tall, narrow pot or pan, heat a small amount of olive oil. Sauté the chopped onion and garlic with a tablespoon of tomato purée to create a flavorful base.
Layer the stew: Place a few potato slices over the base, then make layers of fish, bell peppers, onion rings, more tomato purée, and potatoes—sprinkling a little salt between layers.
Add liquids: Pour in the remaining olive oil, fish broth, and white wine—just enough to barely cover the top layer.
Cook gently: Bring to a quick boil, then reduce the heat to low and simmer for about 30 minutes. Avoid stirring—just give the pan a gentle shake now and then to keep ingredients moving.
Finish and serve: Transfer the stew to the serving dish and sprinkle fresh coriander on top. Serve straight from the pot for a rustic presentation.