Preparation

Slice the potatoes, onions, pepper and garlic cloves in rounds. Cut the cod into equal size pieces.

Put olive oil in the cataplana and brown the potatoes and julienned ham.

Add the onions, pepper, garlic, coriander and cod in alternate layers.

Cover with the port wine and water. Cook over a low heat with the cataplana closed for about 10 minutes, turning occasionally.