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Hvarska Gregada
A traditional fish and potato stew originating from the island of Hvar. It features a variety of white fish, potatoes, onions, garlic, and olive oil, simmered gently to create a light yet flavorful broth.
ð§ ææ
- 800 g Firm white fish fillets (e.g., hake, cod, sea bass)(cut into 1-inch pieces)
- 4 medium Potatoes(peeled and quartered)
- 1.5 large Onion(chopped)
- 5 peeled Garlic cloves(chopped)
- 240 ml Olive oil
- 2 medium Tomatoes(chopped)
- 240 ml Dry white wine
- 240 ml Vegetable stock (or fish stock)
- 60 g Fresh parsley(chopped)
- 0.5 Lemon(juice of)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Season the fish fillets with salt and pepper.
- 2
Heat olive oil in a large saucepan over medium-high heat. Add the chopped onion and garlic and cook, stirring occasionally, for about 5 minutes until softened.
- 3
Add the chopped tomatoes and cook for another 2 minutes, stirring occasionally.
- 4
Add the quartered potatoes, half of the chopped parsley, lemon juice, white wine, and vegetable stock. Season with salt and pepper to taste. Bring to a simmer.
- 5
Cover the pot and let it simmer for about 20 minutes, or until the potatoes are almost tender.
- 6
Gently lay the seasoned fish pieces on top of the potatoes in the pot. Cover the pot again and simmer gently for another 10 minutes, or until the fish is cooked through. Avoid stirring to keep the fish pieces intact.
- 7
Garnish with the remaining fresh parsley and serve immediately with crusty bread.
ð¡ ããã®ã³ã
- âUse a variety of firm white fish for the best flavor and texture.
- âDo not stir the stew after adding the fish to prevent it from breaking apart.
- âServe with a crisp, dry white wine.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Some versions include a splash of white wine vinegar for a touch of acidity.
- Other seafood like mussels or shrimp can be added.