Gregada

Method

Heat olive oil in a large heavy-bottomed pot and soften the diced onions and minced garlic over medium heat for 5 minutes until fragrant. Cut potatoes into 2cm cubes and add to the pot, stirring well to coat in oil, then cook for 3 minutes. Stir in tomato paste, then deglaze with white wine and add fish stock and bay leaves, bringing to a simmer. Add salt and pepper, then simmer for 15-20 minutes until potatoes are nearly tender. Cut fish fillets into chunks and gently place into the simmering broth, cooking for 5-7 minutes until fish is opaque and flakes easily. Finish with fresh chopped parsley and adjust seasoning to taste. Serve hot in deep bowls with crusty bread.