Mallorcan-Style Fish Stew

Ingredients

• 2 stalks celery
• 1 stalk leek
• 1 bulb fennel
• 4 ripe tomatoes
• 2 stems parsley (tenderized)
• 1 head fresh garlic
• 2 tsp oregano (chopped)
• 800 g mixed fish fillets (e.g., sea bream, gilt-head bream, conger eel)
• 300 g small sardines
• 3 tbsp olive oil
• 1 l fish stock
• Salt
• ground pepper
• 1 tbsp paprika powder
• 1 sprig tarragon
• 0.5 lemon (juice)

Instructions

1. 1.

   Wash, trim and slice celery, leek, and fennel into thin rounds. Blanch tomatoes for a few seconds, cool, peel, quarter, seed, and cut into coarse cubes. Separate garlic head into cloves, peel and crush.

2. 2.

   Cut the fish (except sardines – wash them separately) into large bite-sized pieces.

3. 3.

   Heat olive oil in a wide pot and sauté the vegetables (excluding tomatoes) and parsley stems with oregano, garlic, salt, and pepper. Sprinkle paprika over the veggies, pour in fish stock, add tomato cubes, bring to a boil, then remove from heat.

4. 4.

   Add fish pieces, sardines, and tarragon sprig; let simmer on low heat for about 10 minutes. Remove tarragon and parsley stems. Drizzle with lemon juice, sprinkle chopped parsley leaves, and adjust seasoning.

5. 5.

   Serve on plates topped with toasted white bread slices.