Fish and seafood
This hearty Portuguese coastal stew makes use of leftover fish layered with potatoes, tomatoes, and onions, then slowly cooked with olive oil. The long, gentle cooking allows the fish juices to flavor the vegetables.
Arrange the onion rings on the bottom of a large pot, followed by alternating layers of potato and tomato slices.
Arrange the leftover fish pieces over the vegetables and add the bay leaf.
Drizzle the olive oil evenly over all the layers.
Cover the pot and cook over low heat for 60 minutes without stirring.
Do not stir while cooking, or the fish may fall apart; gently shake the pot instead. Allergen: contains fish.
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