Hvar gregada
The fish stew of Hvar’s fishermen, with no tomato: white fish, potatoes, garlic, parsley, olive oil and white wine. Simple and full of flavour.
Ingredients
- 1 kg white rockfish (monkfish, scorpion fish, dentex) in pieces
- 600 g potatoes
- 1 onion
- 4 garlic cloves
- 1 bunch of parsley
- 150 ml olive oil
- 200 ml white wine
- Salt and pepper
How to make it at home
- Slice the potatoes thickly and lay them in the bottom of a pan with the onion rings.
- Arrange the fish on top with the chopped garlic and parsley, salt and pepper.
- Pour over the oil, the wine and enough water just to cover.
- Cook over a medium heat for about 30 minutes without stirring, shaking the pan from time to time.
- Serve with bread for mopping up the broth.
The trick: It isn’t stirred: you shake the pan so the oil emulsifies with the broth.