Caldo de Pescado

Ingredients11

• firm white fish fillets600 g
• potatoes400 g
• onion1
• garlic3 cloves
• ripe tomato1
• olive oil3 tbsp
• sweet paprika1 tsp
• bay leaf1
• flat-leaf parsley2 tbsp
• water1.2 L
• salt1 tsp

Method

1. Peel and dice the potatoes. Finely chop the onion and garlic, and grate or finely chop the tomato.
2. Warm the olive oil in a pot over medium heat and cook the onion until soft, about 8 minutes.
3. Add the garlic and paprika, stir briefly, then add the tomato and cook until it thickens.
4. Pour in the water, add the potatoes, bay leaf, and salt, and simmer until the potatoes are nearly tender, about 15 minutes.
5. Cut the fish into large pieces, add them to the pot, and simmer gently until just cooked, about 6 to 8 minutes.
6. Discard the bay leaf, stir in the chopped parsley, and serve hot.