Gregada - Croatian Fish Stew

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Bay leaves (2)
• Olive oil (3 tablespoons)
• Dry white wine (1 cup)
• Fish stock (3 cups)
• Tomatoes (2 cups, diced (fresh or canned))
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Potatoes (2 large, peeled and cubed)
• White fish fillets (1 pound (such as cod, haddock, or tilapia))

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes.
2. Stir in the cubed potatoes and diced tomatoes, cooking for an additional 5 minutes until the tomatoes begin to break down.
3. Pour in the fish stock and dry white wine, bringing the mixture to a boil. Season with salt and pepper to taste.
4. Once boiling, reduce the heat to low, add the bay leaves, and let the stew simmer for 30 minutes until the potatoes are tender.
5. Season the white fish fillets with salt and pepper, then gently nestle them on top of the stew. Cover the pot and cook for an additional 15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Before serving, remove the bay leaves and sprinkle the stew with chopped fresh parsley for a burst of color and flavor. Serve hot with crusty bread to soak up the delicious broth.