• 1 large onion cut into chunks
• 1 stalk of celery
• 3 stalks of chives
• 3 sweet peppers, cut in half and seeded
• 1 stalk (white) of a garlic joint
• 7 whole peppercorns
• 1 cup of water
• 1 1/4 fish (snapper, grouper, dorado, etc.)
• 3 1/2 teaspoons of salt
• 2 tablespoons of oil
• 1/2 kilo of potatoes
• 5 cups of water and another tablespoon of salt, to cook the potatoes
• 2 cups of onions cut into brunoise (small cubes)
• 3 cloves of crushed garlic
• 3 cups of tomatoes cut into brunoise, without skin or seeds
• 1 red pepper cut into brunoise without veins or seeds
• 3 tablespoons of oil
• 2 cups of red wine
• 15 stuffed olives
• 1 tablespoon capers, preferably babies
• 1/2 tablespoon of sugar
• Precooked corn dough balls
In a heavy pot or in a cauldron with a lid, to sweat the fish, put a layer composed of onion, celery, the white part of the chives, the sweet pepper, the white of the leek, the peppercorns and the water. The fish to which the salt has been previously rubbed is put on top and bathed with the two tablespoons of oil. Cover the pot and put it on high heat. Bring to a boil, bring to medium heat and cook for 15 minutes, turning halfway through cooking. It is removed from the fire. The skin and bones are removed from the fish and set aside. Strain the broth, pressing the solids against the walls of the strainer and set aside.
The potatoes are washed, put in a pot with water and salt and cooked until soft. They drain and are allowed to cool; they are peeled and, whole or in large pieces, set aside.
In a pot or cauldron, heat the 3 tablespoons of oil, add the onion, garlic, tomato, and paprika, and cook for 8 minutes. Add the fish stock obtained, and cook for 3 more minutes. Add the wine, bring to a boil and cook for 10 minutes.
Add the cooked potatoes, olives, capers, sugar and dough balls and cook for 25 minutes. It is removed from the fire. The fish is removed from the pot. It is divided into pieces and served in a deep plate with the potatoes and with the sauce, like a broth.