Caldeirada: portuguese comfort food by Ben

So, following the Mike's lead here on non-bbq related things, I am posting this because 1) its one of the few things I am known for, 2) made it last night, and 3) BBQ is about to take over again, like this weekend.  I take no credit for this recipe. I learned it from Jaap Togtema's Portuguese wife when I was working in Holland, and wrote it in the back of "Zorba the Greek", and brought it here. After making it many many times, I wrote down the recipe I developed, since the original was only approximate. Also, most people I give the recipe to add something to it, such as a different fish/meat, sweet potatoes, or mushrooms, etc. though I make it like I do.

Ingredients

0.5 cup EVOO
0.5 cup White wine (I prefer a dry chardonay or pinot grigio)
lotsa garlic (i try to have around a table spoon of minced but the more the merrier)
1 medium/large onion (white, yellow, or vidalia work)
tomato (normally one but you can take out or add more based on desired final consitency)
3 bell peppers (I do 2 orange and 1 yellow but you can vary this as well)
bay leaves (equal to # of fish or chicken breast)
~1 lb meat (normally fish but can be chicken also)
smidgin of curry
salt and pepper
potato (yukon golds are my favorite but anything works, including sweet potato apparently)

In a decent size pot (like you would cook chili in) add EVOO, wine, garlic, onion (cut in half and slice), tomato (wedges), sliced bell peppers, bay leaves and curry. Mix. Salt and pepper this mixture to taste. Add fish or chicken cut in small (1 inch) cubes and stir. Thinly slice potato (the thickness will determine cooking time) slices and lay in a single layer on top of mixture. Bring to boil on medium heat then cover and heat at medium or medium low for 20 min. Check potato layer doneness, if not done, check meat. if meat is done and potatoes aren't, stir potatoes under and continue to cook. Normally I just stir under after 20 min and then cook for 10 more minutes. Serve in bowl. Will make enough for 3-4.

Top is after add potatoes, and the bottom is once it is done cooking.

Additional comments: If using fish, smaller pieces may be more prone to disintegrating when boiled so take into consideration. Also, if you want to increase recipe, just increase all accordingly, don't worry about having relatively less potatoes. You might have to cook longer as it takes longer to get to temperature.