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Fry the chopped onion and garlic in the olive oil until golden brown.
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Add the bay leaves and the paprika.
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Be careful not to burn the paprika and add the potatoes in big chunks.
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Then pour the white wine and let it boil for 5 minutes. Add a little bit of water if it thickens too much.
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Salt and pepper go now and then the fish broth.
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Cook for around 40 minutes at low heat, until the potatoes are completely done and the stew looks nice.
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Add the fish once you turn off the heat. Leave for 2-3 minutes and serve. The fish will cook with the heat from the stew. If you leave it for more than 3 to 5 minutes, it's going to be really dry. You can add the fish without removing the central bone and cook for 5 to 1o minutes depending on the size, but the thing is to be careful because it can be really dry if cooked for too long.