Guisat de Peix

Ingredients

• Olive oil (4 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Tomatoes (4 medium, diced)
• White wine (1 cup)
• Fish stock (4 cups)
• Potatoes (2 large, peeled and cubed)
• Mixed fish (e.g., cod, hake, or any firm white fish) (1 pound, cut into chunks)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot, sautéing until softened and golden, about 5-7 minutes.
3. Stir in the diced tomatoes and cook for an additional 5 minutes, allowing them to break down and form a rich sauce.
4. Pour in the white wine, bringing it to a simmer and scraping any flavorful bits from the bottom of the pot.
5. Add the fish stock and cubed potatoes, then bring the mixture to a boil.
6. Reduce the heat to low and let it simmer until the potatoes are tender, approximately 15-20 minutes.
7. Gently add the mixed fish to the pot, cooking until the fish is opaque and flakes easily with a fork, about 5-7 minutes.
8. Season the stew with salt and pepper to taste, then stir in the chopped parsley just before serving.
9. Serve hot, accompanied by slices of crusty bread to soak up the delicious broth.