Potato Stew with Fish
- 800 grams fish fillets (such as cod, tuna or swordfish)
- freshly ground peppers
- 2 onions
- 4 garlic
- 2 red chile peppers
- ½ bunch parsley
- 1 kilogram potatoes
- 5 tablespoons olive oil
- 1 teaspoon sweet ground paprika
- 1 small can Saffron (0.2 grams)
- ½ teaspoon Caraway
- 125 milliliters white wine
- 250 milliliters Vegetable broth (instant)
Rinse fish fillets in cold water, pat dry, cut into bite-sized pieces and season with salt and pepper.
Peel onions and cut into strips. Peel garlic cloves and finely chop. Rinse chile peppers, cut lengthwise, remove seeds, remove the white inner skin and finely chop. Rinse the parsley, pat dry and chop coarsely.
Peel potatoes, cut into quarters and parboil in boiling salted water for about 15 minutes. Heat the oil in a saucepan and sauté the onion strips over low heat for about 5 minutes. Stir in garlic, chile peppers, paprika, saffron, caraway seeds and bay leaf. Simmer all of the vegetables for about 5 minutes. Pour in white wine and broth and season with salt and pepper. Add the potatoes and parsley to the saucepan. Place the fish pieces on top, cover and cook over low heat about 10 minutes. Serve in bowls.