Caldeirada a Pescadora (Fisherman's Stew)

Another delightfully tasty but not too rich winter soup from The Farmer's Almanac. I bake mine in my coated cast iron dutch oven at 350 degrees F as the oven is more efficient than our propane eyes for holding heat. Monkfish is great if you can get it & it is no longer on the overfished registry.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2  lbs  fish (haddock, flounder, halibut, or any white-fleshed fish)
• 1⁄2 cup olive oil
• 4  large onions, sliced
• 2  garlic cloves, minced
• 1⁄2 bunch parsley, chopped
• 1⁄2 teaspoon black pepper
• 1  teaspoon  coriander seed, bruised
• 6 -8  potatoes, sliced
• 28  ounces tomatoes, solid-pack
• 1  bay leaf
• 1  teaspoon sea salt, to taste
• 1  cup dry white wine

Directions

1. Heat the olive oil in a deep pot.
2. Add the sliced onions, garlic, parsley, pepper, and coriander. Cook until the onions are golden.
3. Then place a layer of fish over the onions, then a layer of potatoes, then the tomatoes, bay leaf, salt, and wine.
4. Cover tightly and simmer for about 45 minutes, or until the potatoes are done.