Preparation

Cut the fish into portions and season with salt. Cook the potatoes in their skins.

In the cataplana, add the onion cut into half-moons, the sliced garlic and the red pepper including seeds cut into strips. Sauté for 3 minutes.

Add the fish, the cooked potato sliced into rounds and the diced tomatoes. Add the wine and tomato paste and season with mint. Close the cataplana and cook, turning occasionally.