500 g gurnard
2 medium-sized potatoes
2 medium-sized carrots
1 medium-sized onion
1 small celery
3-4 cloves of garlic
1 bunch of parsley
2 L water
1 whole lemon
1 dstspn. of salt
1 tsp. of black pepper
1 bay leaf
80 ml extra-virgin olive oil
1 dstspn. of sweet red
pepper paste
1 dstspn. of tomato paste
Cut the fish in three, including the head, and boil in 2 L of water with a whole onion for 10 minutes. Make fish stock by sieving the now boiled fish and pour it into another pan. Clean and bone the fish. Heat extra-virgin olive oil in a saucepan and add garlic, pepper and tomato paste. Stir-fry until the paste releases its aroma. Add the fish stock.
Chop potatoes, carrots and celery into small cubes and add into the fish stock with paste when it starts to boil. Sprinkle salt and black pepper, cut the bay leaf in half and add to the stock. Add the cleaned fish when you make sure the vegetables are cooked. Cook for another 10 minutes. Sprinkle finely chopped parsley on top and serve with a slice of
lemon.