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Squid and Conger Fish Stew/Caldeirada de Lulas e Safio

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Ingredients
  

  • 1 onion
  • 1 green pepper
  • 2 tomatoes
  • 4 medium potatoes
  • 800 grams of Squid approximately 4 small
  • 400 grams of Conger 2 slices if not available substitute with another type of white fish
  • 1 tsp oregano
  • 1 tsp minced garlic
  • 1 cup of white wine
  • 1/2 cup of puree tomatoes
  • coriander
  • olive oil
  • salt and pepper

Instructions
 

  • Clean and slice squid.
  • Slice onion, green pepper, tomatoes and potatoes.
  • Drizzle olive oil over bottom of medium size pan.
  • Begin to layer 1/4 of onion, peppers, tomatoes and potato slices.
  • Followed by squid slices.
  • Add another layer of onion, peppers, tomato and potato slices.
  • Chop Conger slices into quarters and add half to dish.
  • Continue to layer onions, peppers, tomato and potato slices.
  • Add another layer of squid followed by the remaining slices of vegetables and Conger.
  • Add salt and pepper to taste, oregano, garlic, tomato puree and drizzle with olive oil and 1 cup of white wine.
  • Top with a bunch of chopped coriander.
  • Cover and cook on medium heat for 20 minutes, then reduce to a simmer for another 10 minutes.
  • Stew is done when potatoes are cooked.