-
1
prep the fish by first removing the head, tail and any fins.
-
2
Do not discard.
-
3
Then cut the remaining body into sections, about 2 cm wide and set aside.
-
4
Using the oil, sautee the onions until soft and clear and add the garlic.
-
5
Then add the paprika and stir until a paste forms.
-
6
Now add the caraway and marjoram, followed a little water ( just enough to stop the paprika from sticking).
-
7
Cook on low heat for about ten minutes with the lid on.
-
8
Add the peppers and tomatoes along with a ladle of water and turn the heat up to high and cook without a lid.
-
9
As the water reduces, add more, one ladle at the time and keep reducing it, then add and reduce, add, reduce.
-
10
The aim here is to break down the vegetables as much as possible, so you wind up with a really thick, rich liquid.
-
11
Once you have run out of water, add the fish head, tail and fin, followed by enough stock to half submerge the head.
-
12
Add your bay leaf.
-
13
Cook without the lid for about 15 minutes (or until the skin on the top of the head begins to wear away) on a medium heat.
-
14
The purpose of these fish parts is solely to add flavour to the broth.
-
15
Now gently lay the remaining fish into the pan and add more stock until they are almost completely submerged.
-
16
Add salt and chilli.
-
17
Cook on medium heat until fish turns white.
-
18
Do not stir at this stage as you will damage the fish, but rather just shake the pot from time to time.
-
19
Remove all fish from pot and discard head, tail and fins (unless you want to eat them, but I personally choose not to).
-
20
Bring the broth to boil one last time and sift the liquid into the bowl you're serving from.
-
21
Add the fish to the liquid and serve with fresh crusty bread.
-
22
Also, provide a side plate for the bones, of which there are many.
-
23
Please eat carefully.
