A pristine Dalmatian fish stew from the island of Hvar, layering white fish with potatoes, onions, garlic, capers, and white wine — cooked slowly without stirring to preserve the layers.
Ingredients
800g mixed white fish (John Dory, monkfish, sea bass), cleaned
500g potatoes, sliced
2 large onions, sliced
6 cloves garlic, halved
2 tbsp capers
200ml dry white wine
100ml extra-virgin olive oil
Fresh flat-leaf parsley
Salt and black pepper
Water as needed
Instructions
1Layer sliced potatoes on the bottom of a wide shallow pot. Season with salt and pepper.
2Add a layer of sliced onions and garlic halves over the potatoes.
3Place whole or large pieces of fish on top. Scatter with capers and parsley.
4Pour white wine and olive oil over everything. Add just enough water to barely cover the fish.
5Cover and cook on very low heat for 40-50 minutes. Do not stir — gently shake the pot occasionally to prevent sticking.
6Serve in shallow bowls, spooning out the layered fish and potatoes with the fragrant broth.
Did You Know?
The golden rule of gregada: never stir. The pot should only be gently shaken side to side — stirring would break the fish and ruin the layered beauty.