👨‍🍳 作り方

1. 1

   Season the fish pieces with salt and pepper. Heat the oil or lard in a large skillet or Dutch oven over medium-high heat. Lightly brown the fish pieces on both sides. Remove the fish and set aside.

   💡 プロのコツ: Be careful not to overcook the fish at this stage.
2. 2

   Add the chopped onions to the same pan and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and sweet paprika, stirring for about 30 seconds until fragrant. Be careful not to burn the paprika.

4. 4

   Stir in the tomato paste and cook for another minute. Add the chopped tomatoes, white wine, and stock (or water). Bring to a simmer, scraping up any browned bits from the bottom of the pan.

   💡 プロのコツ: The wine adds a nice depth of flavor.
5. 5

   Return the browned fish pieces to the pan. Season with salt and pepper to taste. Reduce the heat to low, cover, and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Avoid stirring too vigorously to prevent the fish from breaking apart completely.
6. 6

   If the sauce is too thin, you can simmer uncovered for a few extra minutes to thicken it.

   💡 プロのコツ: The sauce should be rich and slightly thickened.
7. 7

   Garnish with fresh chopped parsley and serve hot, traditionally with polenta or crusty bread.

   💡 プロのコツ: Some variations include adding olives or capers for extra flavor.