Cateau Fish Stew

Instructions

1. 1

   Peel and dice the potatoes and carrot into bite-sized pieces. Finely chop the onion and mince the garlic cloves.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

3. 3

   Add the minced garlic and cook for another 1 minute, stirring frequently.

4. 4

   Stir in the tomato paste, paprika, and dried thyme. Cook for 1-2 minutes to release the flavors.

5. 5

   Add the diced potatoes and carrot to the pot. Stir well to coat the vegetables with the spices.

6. 6

   Pour in the fish stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes until the potatoes and carrots are just tender.

7. 7

   Cut the white fish fillets into large chunks. Add them to the pot, along with salt and black pepper.

8. 8

   Simmer gently for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.

9. 9

   Taste and adjust seasoning if needed. Serve the Cateau Fish Stew hot, garnished with fresh herbs if desired.