Preparation
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1.
Cut the fish into pieces, sprinkle with the juice of one lemon and 1 spoon of Vegeta. Marinate the fish for 10 minutes before coating each piece with flour.
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2.
In a skillet, heat olive oil and fry the marinated fish for 5 minutes on each side. Remove from the skillet and keep warm.
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3.
Fry chopped onion in the remaining olive oil, add diced potatoes, season with a pinch of salt, and top with water to cover the potatoes. Cook on low heat for about 15 minutes or until done.
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4.
Add the fried fish and minced garlic on top of the potatoes. Add a little bit of water if necessary and continue to cook for another 10 minutes.
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5.
Shortly before the fish and potatoes are done, add the wine and chopped parsley.
Advice
Use a large shallow casserole dish or Dutch oven and shake vigorously from time to time rather than stir. If you prefer a thick stew, mash some of the potatoes with a fork.
