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Gregada
Dalmatian Fish Stew
Gregada is a traditional Dalmatian fish stew, originating from the island of Hvar. It's a simple yet flavorful dish made with various white fish, potatoes, onions, garlic, white wine, and olive oil, all slow-cooked to perfection. Unlike other fish stews, Gregada is not typically thickened with tomato or other heavy bases, allowing the delicate flavors of the fish and vegetables to shine through. It's often considered a fisherman's dish, prepared with the catch of the day.
đ§ Ingredienser
- 1.5 kg Assorted white fish(e.g., scorpionfish, John Dory, monkfish, sea bream, cut into large pieces)
- 1 kg Waxy potatoes(peeled and cut into thick slices)
- 2 large Onions(thinly sliced)
- 6 Garlic cloves(minced)
- 200 ml White wine(dry)
- 100 ml Olive oil(extra virgin)
- 1 bunch Fresh parsley(chopped)
- 1 sprig Fresh rosemary
- to taste Salt
- to taste Black pepper
- 100 ml Water(optional, if needed)
đšâđł Instruktioner
- 1
In a wide, heavy-bottomed pot or Dutch oven, layer the sliced onions and minced garlic.
đĄ Proffstips: Ensure the pot is large enough to hold all ingredients in a single layer. - 2
Arrange the sliced potatoes over the onions and garlic.
đĄ Proffstips: Using waxy potatoes prevents them from falling apart during cooking. - 3
Place the pieces of assorted white fish on top of the potatoes.
đĄ Proffstips: Using a variety of fish adds complexity to the flavor. - 4
Drizzle generously with olive oil, season with salt and freshly ground black pepper, and add the sprig of rosemary.
- 5
Pour in the dry white wine. If the pot seems dry, add a little water.
đĄ Proffstips: The liquid should come up to about halfway the height of the ingredients. - 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.
đĄ Proffstips: Avoid stirring the stew too much, as this can break up the fish. - 7
Remove the rosemary sprig. Stir in most of the chopped fresh parsley.
đĄ Proffstips: Reserve some parsley for garnish. - 8
Serve hot, garnished with the remaining fresh parsley. Gregada is traditionally served with crusty bread to soak up the delicious juices.
đĄ Proffstips
- âUse a variety of firm white fish for the best flavor and texture.
- âDo not overcook the fish, as it can become dry.
- âResist the urge to stir the stew frequently; let it cook undisturbed.
- âServe immediately for the best taste.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a splash of lemon juice just before serving for brightness.
- Some recipes include a few whole garlic cloves or a bay leaf.