Lisbon Coast Caldeirada

Ingredients

• 2 lbs firm white fish fillets (like cod, halibut, or sea bass), cut into large chunks
• 1 lb Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 2 large yellow onions, sliced into rings
• 1 red bell pepper, seeded and sliced into rings
• 1 green bell pepper, seeded and sliced into rings
• 4 ripe tomatoes, sliced into rounds
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine (like Vinho Verde or Sauvignon Blanc)
• 1/2 cup high-quality extra virgin olive oil
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 2 bay leaves
• 1/2 cup fresh parsley, chopped
• Crusty bread, for serving

Instructions

1. Prepare your Dutch Oven by drizzling a generous amount of olive oil over the bottom to coat it.
2. Begin the layering process: arrange half of the onion rings, garlic, and bell peppers on the bottom, followed by a layer of potato slices.
3. Season this vegetable base with about 2 teaspoons of Salted Perfection Santa Maria Select Blend.
4. Place the fish chunks over the potatoes in a single layer, then top with the remaining onions, peppers, potatoes, and finally the sliced tomatoes.
5. Sprinkle the remaining Salted Perfection Santa Maria Select Blend over the top, tuck in the bay leaves, and scatter half of the parsley over the dish.
6. Pour the white wine and the remaining olive oil over the entire stack. Do not stir.
7. Cover the Dutch Oven with a tight-fitting lid and place it over medium-low heat. Let it come to a gentle simmer.
8. Cook undisturbed for 30 to 40 minutes. You want the potatoes to be tender and the fish to flake easily, steaming in the aromatic vapor created by the wine and vegetables.
9. Check for doneness by piercing a potato slice with a knife; it should slide through with no resistance.
10. Remove from heat, discard the bay leaves, and garnish with the remaining fresh parsley before serving directly from the pot with crusty bread to soak up the golden broth. DUNZO!