👨‍🍳 作り方

1. 1

   Clean and wash the fish thoroughly. If using larger small fish, you may want to cut them into smaller pieces.

   💡 プロのコツ: This step can be tedious with very small fish, but it's crucial for a clean-tasting stew.
2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes.

3. 3

   Add the chopped garlic and chopped parsley to the pot and stir for another minute until fragrant.

4. 4

   Gently place the cleaned fish over the onion mixture. Add the bay leaves.

5. 5

   Pour in the white wine and vinegar. Add the chopped tomatoes.

   💡 プロのコツ: The vinegar adds a pleasant tanginess.
6. 6

   In a small bowl, whisk together the tablespoon of flour with a little cold water to form a smooth slurry. Pour this into the pot.

7. 7

   Add enough water or fish stock to almost cover the fish. Season with salt and pepper.

   💡 プロのコツ: Use fish stock for a richer flavor if available.
8. 8

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1 hour, or up to 1 hour 15 minutes. The longer it cooks, the better the flavors will meld.

   💡 プロのコツ: Check occasionally and add more liquid if it seems too dry.
9. 9

   Stir in the remaining chopped parsley just before serving. Taste and adjust seasoning if necessary.

   💡 プロのコツ: Serve hot, traditionally with boiled barley or crusty bread.