Caldeirada de Peixe (Portuguese Fish Stew with Potatoes)

• 4 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 4 cloves Garlic
• 4 medium Tomato, ripe
• 800 g New potatoes
• 2 pieces Bay leaves
• 250 ml Dry White Wine
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 600 g White fish fillet, skinless
• 250 g Prawns, peeled
• 20 g Fresh coriander

1. Prepare the vegetables: thinly slice the onion, slice the garlic, and cut the tomatoes into wedges. Scrub the new potatoes and slice them into 5 mm rounds. Cut the white fish into large chunks so it stays intact in the stew.
2. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes until softened and sweet, stirring occasionally. Stir in the garlic for 1 minute until fragrant.
3. Layer in half the potatoes, then half the tomatoes, seasoning with a pinch of the salt and pepper. Repeat with the remaining potatoes and tomatoes, then tuck in the bay leaves. Pour in the white wine and 250 ml water, then bring to a gentle simmer.
4. Cover and simmer on low for 18 to 22 minutes, shaking the pot gently once or twice, until the potatoes are just tender. Taste the broth and adjust with the remaining salt and pepper. Keep the simmer gentle so the layers stay defined.
5. Nestle the fish into the potatoes and tomatoes, then scatter over the prawns. Cover and cook for 5 to 7 minutes until the fish is opaque and flakes easily, and the prawns are pink and just cooked through. Remove from the heat and rest for 2 minutes.
6. Roughly chop the fresh coriander and stir most of it through the stew. Ladle into bowls, spooning over plenty of the light broth, and finish with the remaining coriander. Serve straight away while hot.

Made this recipe? Rate it — a comment is optional.