This rustic yet light fish stew recipe makes a comforting go-to traditional meal.

Ingredients
1 cup white wine
3 tbsp tomato paste
1 tsp paprika
1/4 cup olive oil
6 lbs fresh grouper cut in steaks (feel free to use another favourite white fish like conger or cod)
1 large cooking onion sliced thin
5 cloves garlic sliced thin
1 tbsp kosher salt 1/2 tbsp if using fine salt
1 tsp cumin
1/2 tsp ground cinnamon
2 medium tomatoes sliced into thin wheels
1 large bell pepper sliced into thin wheels
2 bay leaves
8 sprigs of fresh flat leaf (Italian) parsley with most of the stem cut off

Directions
In a measuring cup with a spout, whisk together the wine, tomato paste and 1 tsp paprika, until well combined.
Pour the olive oil into the bottom of a large dutch oven or heavy pot.
Spread half of the sliced onions and garlic evenly over the oil and bottom of the pot.
Place half of the fish steaks over the onions and garlic, in one layer.
Sprinkle 1/3 of the salt, cumin and cinnamon evenly over the fish.
Place the tomato and pepper sliced wheels evenly over the fish.
Spread the remaining half of the sliced onions and garlic evenly over the tomato and pepper slices.
Place the remaining half of the fish steaks over the onions and garlic, in one layer.
Sprinkle 1/3 of the salt, cumin and cinnamon evenly over the fish.
Place the remaining tomato and pepper sliced wheels evenly over the fish.
Sprinkle the remaining salt, cumin and cinnamon over the tomatoes and peppers.
Add the two bay leaves.
Pour the wine mixture over the ingredients in the pot.
Place the pot on the stove and turn the heat up to medium high.
Once the liquid starts to bubble, cover the pot with the lid and reduce the heat to low.
Let simmer for about 30 minutes or until the fish starts to flake.
Turn off the heat, uncover the pot, and add the sprigs of fresh parsley over the cooked ingredients.
Serve hot with steamed/boiled potatoes, rice or a green salad… and a good cup of red wine

Courtesy of tiamaria’s blog