Preparation

Season the fish with salt.

Peel the onion and potatoes, cut into thin slices and spread the onions over the bottom of the pan and the potatoes over the onions.

Cut the pepper into strips, taking care to clean it from all seeds and white skins. Spread the pepper strips over the potatoes.

Wash the tomato, cut it into pieces and place it over the remaining vegetables. Drizzle with olive oil,
cover the pan and cook over a low heat. Shake the pan from time to time.

After 10 to 15 minutes the potatoes are on the stove, add the fish and the
crumbled chilli peppers.

Cover the pan again and let it cook over a low heat for about 10 more minutes to cook the fish.

Stir occasionally.

Sprinkle with cilantro and serve hot. Enjoy your food!

Ingredients

  • 1 large onion
  • 600 gr of potatoes
  • 1 pepper
  • 3 tomatoes
  • 1 dl of olive oil
  • 2 kg of varied fish for caldeirada (monkfish, sapio, pata-roxa, dogfish, redhead, ray, mussels ...)
  • salt
  • 1 chilli pepper