1 Simmer the fish bones in 1½ quart of water seasoned with bay leaf, 1 onion, parsley, and 2 garlic cloves for 2 hours over low heat. Strain and reserve the broth.
2 Cut fish into 8 pieces and season with salt, pepper, lemon juice, garlic, oregano, and hot sauce. Marinate 1 hour.
3 Slice two onions and f7y with carrots, tomatoes and red pepper. Add this mixture to the hot broth along with the potatoes and cook 15 minutes. Add fish pieces and boíl 8 minutes; add the shrimp and continue for another 2 minutes. Remove from heat, add the cream and serve sprinkled with chopped parsley.
Advice of Wine to combine
Suggest from Sommelier
In addition to the marked flavor of the fish, this rich and flavorful dish is accentuated by ingredients such as oregano, paprika, cumin, and garlic. It pairs very well with a creamier white wine, such as a reserve Chardonnay, or we could make a more radical choice and go with a fruity red wine with a well-rounded texture, such as a Pinot Noir.