Portuguese Fish Stew

Slice the onion into half-rings, finely chop the garlic, and remove the seeds from the bell pepper before cutting it into strips. Heat the olive oil in a heavy-bottomed pot over medium heat and sauté the onion, garlic, and pepper for 5–7 minutes until softened, without letting them brown.

Add the canned tomatoes along with their juice, mashing them with a fork, then stir in the bay leaf and paprika. Mix well and heat through for 2–3 minutes over medium heat.

Pour in the dry white wine and simmer for 2 minutes to cook off the alcohol, then add the fish stock.

Cut the potatoes into 1.5 cm thick slices and arrange them in a single layer over the sauce. Season with salt and black pepper to taste, cover with a lid, and simmer over low heat for 15–18 minutes, only occasionally shaking the pot by the handles instead of stirring with a spoon.

Cut the white fish fillet into 4–5 cm pieces, season lightly with salt, and lay them in a single layer on top of the potatoes without fully submerging them in the sauce.

Cover with the lid and simmer for another 6–10 minutes over low heat, again only shaking the pot, until the fish turns opaque and flakes easily with a fork.

Remove the pot from the heat, let the stew rest covered for 2–3 minutes, and sprinkle with fresh cilantro or parsley.

Serve hot straight from the pot, with slices of crusty bread for dipping into the sauce.