Caldo de pescaíto

Method

Heat olive oil in a large pot and gently fry finely diced onion and crushed garlic until softened and fragrant, about 3 minutes. Add diced tomato and cook for a further 2 minutes, stirring occasionally. Pour in the fish stock and white wine, then add peeled and cubed potatoes and the bay leaf, bringing to a simmer. Cook the potatoes for 12-15 minutes until almost tender, then gently lay the fish fillets into the broth and season with salt and pepper. Simmer for 6-8 minutes until the fish is just cooked through and flakes easily, being careful not to over-stir and break up the fish. Finish with fresh chopped parsley and adjust seasoning to taste before serving in shallow bowls with crusty bread.