Panadera with red porgy

Ingredients

• 1 red porgy weighing at least 1 kg

• 2 onions

• 6 garlic cloves

• 1 green pepper

• 4 large, very ripe summer tomatoes

• 1 kg potatoes

• 1 garlic and parsley mixture

• Flour

• Olive oil

• Salt

• Water

Method

Place the head and fins of the red porgy in a pot with water, salt, a drizzle of olive oil, one onion cut into quarters and two garlic cloves. Simmer gently.

Cut the rest of the fish into pieces, dust them with flour and lightly fry them in a pan with olive oil. Remove and set aside.

Place an earthenware casserole over the heat with some of the olive oil used to fry the fish —about eight tablespoons— and prepare the sofrito with the remaining onion, the other four garlic cloves, the green pepper and the tomatoes, all finely chopped.

Cook the sofrito over a low heat, stirring continuously, as the oil will contain traces of flour from frying the fish and could easily stick.

Peel the potatoes and cut them into wedges. Once the sofrito is well confited, add the potatoes, season with salt and cover with the fish stock made from the head and fins.

Simmer for about 20 minutes, or until the potatoes are cooked. From time to time, gently shake the earthenware casserole so that the potatoes release their starch and the sauce thickens.

Then add the fried pieces of red porgy and the garlic and parsley mixture. Cook for a further 10 minutes over a very low heat, taking care not to break up or flake the fish.

Note

This panadera can also be made with grouper, conger eel, dentex, moray eel, skate, monkfish, scorpionfish or any other fish weighing more than half a kilo.

It can also be prepared with a mixture of fish, making sure there is at least one piece of fish for each person when serving.