Chupín de Pescado (Fish Stew)

🛒 Ingredients

• Hake fillet 200 g · 180 kcal
• Potatoes 150 g · 115 kcal
• Yellow onion 75 g · 30 kcal
• Red bell pepper 75 g · 23 kcal
• Ripe tomatoes 150 g · 27 kcal
• Garlic cloves 10 g · 15 kcal
• Dry white wine 60 g · 50 kcal
• Fish broth 150 g · 15 kcal
• Olive oil 14 g · 120 kcal
• Smoked paprika 2 g · 6 kcal
• Bay leaf 1 g · 3 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté chopped onions and bell peppers until softened, about 5-7 minutes.
2. Add minced garlic, smoked paprika, and bay leaf, cooking for another minute until fragrant.
3. Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly and burn off the alcohol.
4. Add diced tomatoes, fish broth, and sliced potatoes to the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until potatoes are tender.
5. Gently add the hake fillets to the stew, submerging them in the liquid. Continue cooking, uncovered, for another 5-8 minutes, or until the fish is flaky and cooked through.
6. Remove the bay leaf, then taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley.