Gregada

Ingredients

For the Stew:
2 lbs (900g) firm white fish (such as sea bass, grouper, or cod), cut into large chunks
4 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 large tomatoes, peeled and chopped (or one can of crushed tomatoes)
1 cup dry white wine
1 cup fish stock or water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice
For Serving:
Crusty bread or boiled potatoes

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes (or crushed tomatoes) to the pot. Cook for about 10 minutes, allowing the tomatoes to break down and form a thick sauce.

Pour in the white wine and fish stock (or water). Stir to combine and bring to a simmer.

Add the bay leaf, dried thyme, oregano, paprika, salt, and black pepper. Stir well.

Let the mixture simmer for about 10 minutes to allow the flavors to meld together.

Carefully add the fish chunks to the pot. Simmer gently for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Stir in the lemon juice and adjust seasoning if necessary.

Remove the bay leaf and discard.

Garnish with freshly chopped parsley.