Cataplana-Style Cod Fillets Stew with Bell Pepper & Fennel

Ingredients

• 1 lb Cod Fillets, cut into large pieces
• 1 Bell Pepper, sliced
• 1 Fennel, sliced
• 1 onion, sliced
• 3 cloves garlic, sliced
• 2 oz chouriço, diced
• 1 can (14 oz) diced tomatoes
• ½ cup dry white wine
• 3 tbsp olive oil
• 1 bay leaf and 1 pinch saffron or paprika
• Chopped cilantro, salt, and pepper
• Boiled potatoes or bread, for serving

Method

1. In a wide pot with a tight lid, warm the olive oil and render the chouriço 2 minutes. Layer in the onion, garlic, Bell Pepper, and Fennel and sweat 6–8 minutes until slumped.
2. Add tomatoes, wine, bay, and saffron; simmer 8 minutes so the base tastes like a decision, not an accident.
3. Season the Cod Fillets and nestle it into the stew. Cover tightly and steam on medium-low 6–8 minutes, without stirring, until the fish flakes at 145°F (shellfish should be opaque and any shells open).
4. Rest, lid on, 3 minutes — the cataplana way is to let steam finish the job.
5. Shower with cilantro and carry the covered pot to the table for the reveal.