This week, I was lucky enough to pin down Arlette, a family friend of Portuguese origin, and get her cooking with me in the kitchen. She shared a delicious Portuguese fish recipe while I tried my best during the whole lovely experience to snap a picture of her, but to no avail. She said she would rather remain mysterious, like the ‘dark side of the moon’. I was not prepared to argue with this tough Portuguese cookie.
This is one of those simple and easy recipes which turn out just divine. The cod is cooked with tomatoes, bell pepper, onions, potatoes and plenty of parsley. Each bite is gloriously mouthwatering.
- 1kg/2 lb 4 oz fresh cod fillet
- 1 large onion, finely sliced
- 1 large tomato, finely sliced
- 6 medium potatoes, finely sliced
- 1 bay leaf
- 1 bunch of parsley
- 2 bell peppers, finely sliced
- 2 garlic cloves, finely sliced
- 90ml/3 fl oz/6 tbsp olive oil
- 230ml/7¾ fl oz dry white wine
- 2 tablespoons paprika
- Salt and freshly ground pepper
- Begin by layering a large, wide and shallow sauté pan with ⅓ of the onion mixture, then a ⅓ of the tomatoes, and all of the potatoes. Repeat again by adding another layer of ⅓ of the tomatoes and onions, ½ the bell peppers and parsley and the bay leaf
- Next add the cod followed by the remainder of the tomatoes, bell peppers, onions and garlic, the rest of the parsley and season with salt and pepper.
- Pour over the olive oil and white wine then cover and place on medium heat and leave it to cook for about 25 minutes or until the vegetables and fish have cooked through. Serve with rice and a green salad.