Gregada

Ingredients

• Salt and pepper - To taste
• Parsley - 2 tablespoons, chopped
• Bay leaves - 2
• Olive oil - 2 tablespoons
• White wine - 1/2 cup
• Fish stock - 4 cups
• Tomatoes - 2 large, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Potatoes - 4 medium, peeled and cubed
• White fish fillets - 1.5 lbs

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onions and garlic, and sauté until translucent.
3. Add the potatoes and tomatoes, and cook for 5 minutes.
4. Pour in the fish stock and white wine, and bring to a boil.
5. Reduce the heat to low, add the bay leaves, and simmer for 30 minutes.
6. Season the fish fillets with salt and pepper, and gently place them on top of the stew.
7. Cover the pot and cook for an additional 15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Remove the bay leaves, sprinkle with chopped parsley, and serve hot.