Summary

Ingredients

• 2 onions)
• 3 cloves garlic
• 400 g tomato (s)
• 1 red pepper (s)
• 1 bell pepper (s), green
• 400 g potato (s), waxy
• Salt and pepper, coarse
• 200 ml olive oil
• 1 kg fish fillet (s) (e.g. halibut, redfish, cod)
• 2 bay leaves
• 250 ml white wine (preferably Vinho Verde)
• 4 tablespoon coriander, fresh

Print Recipe Pin Recipe

Instructions

1. Peel the onions and garlic and cut into thin slices. Core and quarter tomatoes. Halve the peppers, remove the seeds and separating membranes. Wash the peppers and cut into strips. Peel and dice the potatoes.
2. Put everything in a large bowl. Sprinkle with a little salt, pepper and 2 tablespoons of coriander. Pour the oil over it and mix everything well.
3. Wash the fish, pat dry and cut into pieces about 5 cm in size. Put half of the vegetables in a large saucepan. Spread pieces of fish on top. Cover with the remaining vegetables. Add bay leaves and wine. Cover and cook for about 35 minutes. Swirl the pot slightly from time to time so that the broth is evenly distributed.