Clean the fish thoroughly, make sure no scales are left on the skin and the head. Fillet and skin the fish, remove all the pin bones and cut the meat into large chunks, set aside.
To prepare fish broth, simmer head, skin and other bones in 2 glasses of water for half an hour. Rinse through strainer. Pick up the meat from the head and the bones carefully and add to the broth.
Slice potatoes, onions and garlic into round pieces. Place them into the pan, potatoes at the bottom. Sprinkle spices. Add hot fish broth, half of the olive oil, lemon juice and white wine, and simmer for half an hour. Open the lid, place the pieces of fish, skin side down. Pour the remaining olive oil over the fish pieces and cook for 15 minutes more. Serve the dish hot.
1 kg Akuvatur fish
(Real Dentex, Pink Dentex, Red Seabream, Premium Seabream
2 large potatoes
2 large onions
10 pieces peeled garlic
1/2 lemon juice
2 glasses of fish broth
1/2 glass white wine
1/2 glass olive oil
Spice mix; sea salt, cumin, bay leaves, peppercorn