ChupínArgentine fish stew

• 1.2 kg2.6 lb firm fish: surubí, dorado, armado or patí (river fish); or hake (merluza) or corvina, cut into thick steaks or large pieces
• 1 lemon, juiced
• 3 tbsp olive oil or sunflower oil
• 2 large (about 300 g)2 large (about 10.5 oz) onions, thinly sliced
• 1 red bell pepper (morrón), cut in thin strips
• 3 garlic cloves, sliced
• 125 ml½ cup dry white wine
• 500 g1.1 lb ripe tomatoes, peeled and chopped
• 125 ml½ cup tomato purée (passata)
• 1 tsp sweet paprika (pimentón)
• 1 bay leaf
• 1 tsp dried oregano
• 600 g1.3 lb potatoes, peeled, cut in 2 cm (¾ in) chunks
• 750 ml3 cups fish stock or water, hot
• salt and black pepper, to taste
• 3 tbsp flat-leaf parsley, chopped
• 6 slices crusty bread, toasted and rubbed with garlic, to serve

Method

1. 1

   1. Season the fish with salt, pepper and the lemon juice and refrigerate it for 30 minutes to 1 hour.

2. 2

   2. Heat the oil in a wide, heavy pot over medium-low heat and cook the onions, pepper and garlic for about 10 minutes, until soft and sweet but not browned.

3. 3

   3. Pour in the wine and let it bubble for 2 minutes, until the smell of alcohol fades.

4. 4

   4. Add the tomatoes, tomato purée, paprika, bay leaf and oregano and cook for 5 minutes, until the tomatoes start to break down.

5. 5

   5. Add the potatoes and the hot stock, season lightly, cover and simmer for 10–15 minutes, until the potatoes are half cooked.

6. 6

   6. Lay the fish on top in a single layer, pushing it down so it is half covered by the broth.

7. 7

   7. Cover and cook on low heat for 12–15 minutes without stirring (shake the pot gently instead, so the fish stays whole), until the fish is opaque and flakes and the potatoes are tender.

8. 8

   8. Taste the broth and adjust the salt and pepper.

9. 9

   9. Put a slice of garlic toast in each deep plate, lay fish and potatoes on top, ladle over plenty of broth and scatter with parsley.