Croatian Gregada White Fish Potato Stew

Ingredients

• 12 oz firm white fish fillet, cut into large pieces
• 12 oz waxy potatoes, thinly sliced
• 1 small onion, thinly sliced
• 3 garlic cloves, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 cup dry white wine or vegetable stock
• 1 cup fish or vegetable stock
• 1 bay leaf
• 1 tsp lemon zest
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty bread, for serving

Steps

1. Check fish carefully for bones and refrigerate it while slicing potatoes thinly for even cooking.
2. Layer half the potatoes, onion, garlic, and tomatoes in a wide lidded pan, seasoning each layer lightly.
3. Add the remaining vegetables, olive oil, wine, stock, and bay leaf; cover and simmer until potatoes are almost tender, about 18 minutes.
4. Lay fish pieces on top, cover again, and poach gently until the fish is opaque, flakes easily, and reaches 63 C / 145 F.
5. Remove the bay leaf and season the broth with lemon zest, lemon juice, salt, and pepper.
6. Spoon the stew into shallow bowls, finish with parsley, and serve with crusty bread.

Allergen note: Contains gluten and fish. Use fish stock only if it is suitable for your allergy needs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.