Cut tomatoes, onions, garlic and peeled potatoes into slices, and fish filets into chunks.
Arrange in a caserrole dish in layers tomatoes, potatoes, onions, garlic and fish in layers. Potatoes and fish always sprinkle with pinch of Vegeta, salt and pepper. Repeat the layers ending with slices of potatoes.
Add finely chopped parsley, bay leaf and all sprinkle with sweet and hot red paprika and pour over 100 ml water and olive oil.
Cook covered and simmer gently without stirring. If needed toss the casserole dish from time to time. The cooking is done when potatoes become tender.
You may serve the fish a la Lisbon as a sole meal for various occasions and in every season, especially it fits on days of fasting.
For the preparation of this dish, which by its look and attractive taste resembles to dishes of many nations living at the seaside, in Portugal they would use a special kind of a dried cod. If you choose the dried cod than it should be prior soaked in cold water.
Cooking in covered caserrole preserves valuable nutritients in the dish.