Ingredients

Ingredients for 4 people: 4 large pieces of anglerfish ¾ of a large glass of olive oil ¼kg of peas ½kg of potatoes 4 medium-sized onions 4 cloves of garlic 1 spoon of vinegar 1 teaspoon of paprika 1 bay live a little oregano salt pepper

Preparation

Season the anglerfish with salt and pepper or just with salt. Peel and slice the potatoes. Cut the onions into rings. First put the potatoes and then the onions on to the bottom of a casserole dish. Add the bay leaf, sprinkle everything with oregano and cover with water. Put the casserole on a strong heat until the water begins to boil. Then, put the pieces of anglerfish among the potatoes and let everything cook on a lower heat until the potatoes are well done. Once they are ready, drain the cooking water into another container using the lid of the casserole so the solid content does not fall out and put aside a large glass of stock. Heat the oil with the garlic, cut into strips along the cloves, in a frying pan. When the garlic begins to brown, remove the frying pan from the heat and leave it to continue to fry and change colour. When the oil has quietened down, add the paprika, then the vinegar and finally half a glass of the cooking stock. Stir everything and put it in the casserole dish, stirring well to mix the contents properly. Put this on a very low heat, stirring often, to prevent the stew coming to the boil, and keep it there for about 6 minutes.

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