Fish Stew with Potatoes

Ingredients

• 1.5 lb whole fish (cleaned, scaled)
• 1.5 lb potatoes
• 1 medium onion
• 2 cloves garlic
• 2 leaves bay leaves
• 3 cups fish or vegetable broth
• 2 tbsp olive oil
• ¼ cup parsley

Instructions

1. 1

   Cut the 1.5 lb fish into large chunks, removing the head and tail if desired. Peel and slice the 1.5 lb potatoes into 1/2-inch rounds. Slice the 1 onion and mince the 2 garlic cloves.

2. 2

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.

3. 3

   Add the potato slices and 2 bay leaves to the pot. Pour in the 3 cups broth, ensuring the potatoes are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are just tender, about 15 minutes.

4. 4

   Gently place the fish chunks into the pot, nestling them among the potatoes. Cover and simmer until the fish is opaque and flakes easily with a fork, about 8-10 minutes.

5. 5

   Taste the broth and season with salt and pepper as needed. Remove the bay leaves. Ladle the stew into bowls and sprinkle with the 0.25 cup chopped parsley before serving.

Tools you’ll need

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon

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