Layered Portuguese Fish and Potato Stew with Tomato and Coriander

What you need

• 1.2 kg (2 2/3 lb) firm white fish steaks or fillets, hake, monkfish or similar, in 5 cm (2 in) pieces
• 800 g (1 3/4 lb) potatoes, peeled, sliced into 1 cm (1/2 in) rounds
• 2 onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 600 g (1 1/3 lb) ripe tomatoes, peeled and chopped
• 1 red bell pepper, cut into strips
• 2 leaves bay leaves
• 80 ml (1/3 cup) olive oil
• 100 ml (scant 1/2 cup) dry white wine
• 1 handful fresh coriander, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Season the fish pieces lightly with salt and set them aside for 10 min.

2. 2

   Slice the potatoes, onions, garlic and pepper. Peel and chop the tomatoes, keeping their juice.

3. 3

   Pour 2 tbsp of the olive oil into a wide heavy pot. Spread half the onions and garlic over the base, then add half the tomatoes, half the potatoes and half the fish. Salt each layer lightly.

4. 4

   Repeat with the remaining onions, garlic, tomatoes and potatoes. Lay the pepper strips on top, then the rest of the fish.

5. 5

   Tuck in the bay leaves, add black pepper, and pour over the wine, 150 ml (2/3 cup) water and the remaining olive oil.

6. 6

   Cover and bring to a gentle simmer over medium-low heat. Cook without stirring for 40-45 min, shaking the pot now and then, until the potatoes are tender and the fish flakes easily.

7. 7

   Take the pot off the heat, scatter the coriander over and rest it covered for 5 min.

8. 8

   Serve in wide bowls, spooning the cooking juices over.

Imported from feed.continente.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.