👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 5-7 minutes.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the tomato puree, dried oregano, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato puree darkens slightly.

4. 4

   If using, pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pot.

5. 5

   Pour in the fish or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

6. 6

   Gently add the fish chunks to the simmering broth. Cover and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

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

   Garnish with fresh chopped parsley and serve hot.

   💡 プロのコツ: This stew is delicious served with crusty bread, rice, or oshifima (a stiff maize porridge).