Caldeirada De Las Azores- Azorean Seafood Stew - cooking recipe

Ingredients

1 lb salted cod, rinsed and soaked in water overnight
1 lb large shrimp
2 lbs potatoes, scrubbed and peeled
3 large tomatoes
1 large onion
4 garlic cloves, mashed
4 tablespoons olive oil
1/4 cup white wine
1 1/4 cups water
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 tablespoon parsley, chopped
salt and pepper

Preparation

Slice onion, potatoes and tomatoes crosswise into 1/4 inch slices.
Rinse cod thouroughly and cut into one inch chunks. Peel and devein shrimp.
Layer half of the onion in a large pot. Sprinkle with half of the garlic, and top with a layer of each of the potatoes and tomatoes.
Top with all of the cod and shrimp, and season lightly with salt and pepper. Repeat layers of onion, garlic, potatoes and tomatoes.
Season lightly with salt and pepper, and sprinkle both paprikas and parsley evenly over layers. Top with olive oil, wine and water.
Cover tightly and cook, over low heat for 40 minutes. Do not stir stew while it cooks, if you must, shake the pot lightly now and then to blend the flavors.
Serve piping hot.