👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 8-10 minutes.

   💡 プロのコツ: Don't rush sautéing the onions; they form the flavor base.
2. 2

   Add minced garlic and chopped bell peppers to the pot. Cook for another 5-7 minutes until peppers begin to soften.

3. 3

   Stir in the sweet paprika and hot paprika (if using). Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.

   💡 プロのコツ: Toasting paprika briefly enhances its flavor.
4. 4

   Add the diced tomatoes and tomato paste. Stir well to combine with the onion and pepper mixture. Cook for 2-3 minutes, allowing the flavors to meld.

5. 5

   Pour in the water or fish broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the sauce to thicken and flavors to develop.

6. 6

   Season the sauce with salt and black pepper to taste. Carefully add the fish chunks to the simmering sauce. Ensure the fish is mostly submerged.

   💡 プロのコツ: Avoid stirring too vigorously once fish is added to prevent it from breaking apart.
7. 7

   Cover the pot and simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily. Cooking time will vary depending on the thickness of the fish pieces.

8. 8

   Garnish with fresh chopped parsley before serving. Serve hot, ideally with crusty bread for dipping into the rich sauce.

   💡 プロのコツ: A dollop of sour cream can be a nice addition for those who like it.