Recipe Index

Ingredients

• 12 thick fresh fish slices (steaks), such as surubi, catfish, or sea bass
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon oil
• 5 garlic cloves, minced
• 4 onions, sliced
• 5 tomatoes, sliced
• 3 bell peppers (mixed colors), sliced
• 1 carrot, thinly sliced
• 10 small potatoes, peeled and halved
• 2 tablespoons sweet paprika
• 2 cups fish stock
• 3¼ cups dry white wine
• 23 oz Paraguayan cheese (queso Paraguay) or mozzarella, sliced
• 1 bunch parsley, chopped
• 2 tablespoons chopped green onions

Method

1. Heat the oven to 300°F. Season the fish slices well with salt and pepper.
2. Rub a large, deep, oven-safe casserole or heavy pot with the oil. Build the dish in layers: start with a layer of onion, tomato, pepper, and carrot slices, then a layer of fish, then a layer of potato halves. Sprinkle each layer with a little garlic, paprika, salt, and pepper. Repeat until everything is used, finishing with a layer of vegetables.
3. Pour the fish stock and white wine over the layers; the liquid should come about two-thirds of the way up the dish. Add a little water if needed.
4. Cover tightly with a lid or foil and bake for 1 hour 15 minutes.
5. Uncover, lay the cheese slices over the top, and return to the oven, uncovered, for 20 to 30 minutes, until the potatoes are tender, the fish flakes easily, and the cheese has melted into the sauce.
6. Rest for 10 minutes. Scatter with the parsley and green onions and serve directly from the pot, with bread or white rice to soak up the sauce.

Prep: 30 min · Cook: 2 h · Total: 2 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data