Caldeirada de Peixe

Ingredients

• 1.2 kgmixed fish — scabbard, skate, conger, and hake, cut into steaks
• 1 kgpotatoes — sliced into rounds
• 3onions — sliced
• 4ripe tomatoes — sliced
• 2green peppers — sliced
• 6 clovesgarlic — sliced
• 2bay leaves
• 1 tbspsweet paprika
• 200 mldry white wine
• 150 mlolive oil
• 4 tbspflat-leaf parsley — chopped
• to tastecoarse sea salt

Method

1. Begin by cleaning and drying 1.2 kg of mixed fish thoroughly. This ensures that the fish will sear or steam cleanly without stewing in its own water. Pat the fish dry with paper towels and set aside.
2. In a large, heavy-bottomed pot, heat 150 ml of olive oil over medium heat. Add 6 cloves of minced garlic and sauté until fragrant but not browned, about 1 minute. Add 3 sliced onions, 2 sliced green peppers, and 4 chopped ripe tomatoes. Cook gently, stirring occasionally, until the vegetables soften and the mixture smells sweet, about 10 minutes.
3. Add 1 tbsp of sweet paprika and 2 bay leaves to the vegetable mixture, stirring to combine. Pour in 200 ml of dry white wine and bring to a simmer. Let the wine reduce slightly, which will concentrate its flavor and meld with the vegetables.
4. Peel and slice 1 kg of potatoes into 1 cm thick rounds. Layer the potato slices over the vegetable base in the pot. Sprinkle with coarse sea salt to taste, ensuring the potatoes are well-seasoned.
5. Place the prepared fish on top of the potatoes, arranging it in a single layer. Cover the pot and cook on low heat, gently shaking the pot occasionally to prevent sticking, until the fish turns opaque and just firm, about 10-15 minutes. The fish should be cooked through but still moist.
6. Once the fish is cooked, remove the pot from the heat. Sprinkle 4 tbsp of chopped flat-leaf parsley over the top. Drizzle with a thread of raw olive oil for added richness and adjust the seasoning with more coarse sea salt if needed.
7. Serve the Caldeirada de Peixe immediately while the sauce is still glossy and aromatic. This dish is best enjoyed fresh, capturing the essence of the sea and the warmth of Portuguese home cooking.