Fish stew - Caldeirada

This is a very popular dish in Portugal known as Caldeirada, being very common in the piscatorial areas where fish is abundant and fresh. It's also a traditional dish enjoyed by the fisherman. It basically consists of cooking various types of fish with potatoes, onions and peppers. This dish is usually served with whatever fish is available at the time and can be made up of various types of fish. But it's also possible to make this with just one type of fish giving you a different final result. Fish used are monkfish, conger, white grouper, hake, red snapper, ray, sardines... imagination is the limit. You can also add seafood to the stew and that'll give it that extra sea flavour.
So here is a basic recipe. Feel free to add your own variations and personal touch. I mean, that's what cooking is all about right? I can definitely see Jamie Oliver having this dish with a smile on his face.

Ingredients:
1 big onion
600g potatoes
1 pepper (green or red)
3 tomatoes
Olive oil
2kg of fish
1 chilli pepper

Preparation:
Peel the onion, slice it and place along the bottom of the pot. Peel the potatoes, cut into slices and place on top of the onions. Wash the pepper, clean of all seeds, cut into strips and place on top of the potatoes. Wash the tomatoes, cut into pieces and place on top of the veggies already in the pot. Drizzle with olive oil and, if you want, drizzle with some white wine too. Cover the pot and cook on a low flame for 10 to 15 minutes, shaking the pot every now and then. Do not stir as you will end up breaking up the everything.
In the meantime, clean the fish and season with salt. After the 10 to 15 minutes have passed, add the fish and the chilli pepper cut into pieces to the pot and cover to cook for another 10 minutes, so that the fish may cook. Shake the pot every now and then so that nothing sticks to the bottom and near the end, have a taste to see it it needs more salt. If you want to add seafood, like shrimp, or clams, add them about 5 minutes before the end. Right before serving sprinkle with some freshly chopped coriander or parsley.

You can serve this dish with a light white wine.

Enjoy.