Lubina a la Cazuela | Spanish Sea Bass Stew

Peel and wash the potatoes, then cut them into bite-sized cubes of approx. 2–3 cm. Peel and finely dice the onion and garlic cloves. Wash, deseed, and cut the red bell pepper into strips. Rinse the parsley under cold water, shake dry, and finely chop.

In a large cazuela (or a heavy braising pot), heat the extra virgin olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté gently for about 5 minutes until the vegetables are soft and aromatic.

Briefly stir in the smoked paprika and toast for 30 seconds. Then add the chopped canned tomatoes and let everything simmer for 3–4 minutes until a thick sofrito forms.