Fish stews have a long history across various cultures. From Mediterranean bouillabaisse to Brazilian moqueca, these dishes showcase the culinary creativity of coastal communities. Fish stews were born out of a desire to make the most of the catch of the day and have evolved into beloved comfort foods worldwide.
– 500 grams of white fish fillets (e.g., cod, sea bass, or tilapia) – 1 onion, finely chopped – 2 cloves of garlic, minced – 1 can (400 grams) of diced tomatoe – 1/2 cup of tomato sauce – 1/2 cup of tomato paste – 2 cups of seafood broth – 1 teaspoon of paprika – 1 teaspoon of dried thyme – Salt and black pepper to taste – 2 tablespoons of olive oil – Fresh parsley, chopped, for garnish