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.