CALDEIRADA

This fisherman's stew recipe was given to me by Paulo, the chef at the Fonté Mar restaurant at Sitio/Nazaré

2 large onions, chopped roughly 
4 cloves of garlic, sliced
1 large green pepper, roughly chopped
4 medium potatoes, quartered
3 bay leaves 
3 large tomatoes (or green tomatoes), roughly chopped 
3 tbsp. fresh dill leaves, chopped
1 lb White fish (like monk-fish, cod, tilapia or swordfish)
1/4 cup lemon juice, or white Portuguese vinegar
4 tbsp. extra virgin olive oil
6 cups water

t o 
r e c i p e
i n d e x

• In a large pot, simmer onions, green pepper, tomatoes, potatoes, dill and garlic in the water and olive oil for about 25 minutes
• When the potatoes are cooked, add the fish slices or fillet (whole) to the stew. Cook for a further 10 minutes.
• Add vinegar or lemon juice and serve hot