Ingredients (serves 4-5)
. 3 lbs (1.5 kg) of saltwater fish of a firm
flesh varety (codfish, congereel, anglefish,
monkfish, salmon, etc)
. 2.5 lbs (1 kg) of firm flesh potatoes
. 3 large ripe tomatoes
. 3 large onions
. 4 cloves of garlic
. 1 green pepper
. 0.5 pint (2 dl) olive oil
. 1/3 pint (1.5 dl) white wine
. 1 bay leaf
. paprika, pepper powder, nutmeg, some flat parsley, salt to taste
Wine advice: "João Pires"
or "Lagoa, Reserva", or any other Portuguese white wine, well chilled
1 - Clean the fish carefully, wash it and cut it in small pieces of more or less the same size (2 inch./piece).
2 - Chop up the onions, the tomatoes and the green pepper roughly; peel and chop the potatoes too.
Handy hint: to peel the tomatoes more easily, plunge them for a few seconds in hot water before peeling.
3 - Cover the bottom of a cooking pan lightly with olive oil, and put one first layer of onions, green pepper,
tomatoes and crushed/chopped garlic; then one layer of potatoes and then one of fish; go on alternating the
layers until no more ingredients are left (finish with fish), always pouring olive oil and white wine on each
layer, as well as seasoning with salt, pepper, paprika and nutmeg.
4 - Cover the pot completely and put it on a low flame, shaking (not stirring) from time to time
until the cooking is ready, which usually takes around half an hour.
5 - Sprinkle with chopped parsley when serving.