Speciality: Mixed fish ‘Caldeirada’

This is prepared with hake from Celeiro and monkfish from Burela. Boil the potatoes with water and white wine. Place the fish on top a few minutes before the potatoes are ready. While cooking, prepare a sauce with peppers, onion and parsley. Plate up the fish with the sauce and top the dish off by pouring an ‘ajada’ over it.