👨‍🍳 作り方

1. 1

   In a wide, heavy-bottomed pot or Dutch oven, layer the sliced onions and minced garlic.

   💡 プロのコツ: Ensure the pot is large enough to hold all ingredients in a single layer.
2. 2

   Arrange the sliced potatoes over the onions and garlic.

   💡 プロのコツ: Using waxy potatoes prevents them from falling apart during cooking.
3. 3

   Place the pieces of assorted white fish on top of the potatoes.

   💡 プロのコツ: Using a variety of fish adds complexity to the flavor.
4. 4

   Drizzle generously with olive oil, season with salt and freshly ground black pepper, and add the sprig of rosemary.

5. 5

   Pour in the dry white wine. If the pot seems dry, add a little water.

   💡 プロのコツ: The liquid should come up to about halfway the height of the ingredients.
6. 6

   Cover the pot tightly with a lid and simmer over medium-low heat for about 30-35 minutes, or until the fish is cooked through and the potatoes are tender.

   💡 プロのコツ: Avoid stirring the stew too much, as this can break up the fish.
7. 7

   Remove the rosemary sprig. Stir in most of the chopped fresh parsley.

   💡 プロのコツ: Reserve some parsley for garnish.
8. 8

   Serve hot, garnished with the remaining fresh parsley. Gregada is traditionally served with crusty bread to soak up the delicious juices.