Gut, scale and rinse the fish, cut into pieces of about 5cm and sprinkle with sea salt. Brush and rinse the clams, picking open ones. Peel the onions and cut them into rings. Rinse and slice tomatoes and peppers, chop garlic, peel and slice potatoes.
In a large saucepan first a layer of tomatoes, peppers, onions, a little garlic and parsley, then a layer of potatoes form. Then add fish and clams and cover them again with vegetables and potatoes. Mix olive oil with crushed piri-piri (without seeds they are less spicy), nutmeg and pepper and stir with the wine. Spread evenly over the fish pot and place the bay leaves on top.
Cover and simmer for about 35 minutes. Gently swirl the pot from time to time to evenly distribute the clear soup. Serve immediately.
Serve with a white Bairrada.
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