Preparation

• Soak the ñoras in cold water for 30 minutes. This will help soften the skin and make it easier to extract the pulp.
• After 30 minutes, remove the seeds from the ñoras and scrape the pulp with a spoon. Reserve the pulp for later use.
• Clean the fish (it should be a firm-textured fish like monkfish or cod). Cut into large cubes of approximately 3 cm and set aside in a bowl.
• Blanch the tomatoes by submerging them in boiling water for 1 minute. Then, immediately transfer them to a bowl with cold water to stop the cooking process. Remove the skin and seeds, grate them, and set aside.
• Peel the potatoes and crack them, cutting into irregular cubes of approximately 2-3 cm. Reserve in cold water to prevent oxidation.
• Lightly crush the garlic cloves with the side of a knife, leaving them whole and with the skin intact to enhance the flavor during the sauté.
• In a large pot, sauté the garlic cloves in olive oil over medium heat until they acquire a golden tone, approximately 2-3 minutes. When they begin to darken, add the grated tomato, first ensuring to remove the excess water.
• Once the tomato has slightly reduced, add the cup of dry white wine, the ñora pepper pulp, and a pinch of sweet paprika. Cook for about 5 minutes to allow the flavors to blend.
• Next, add the chopped potatoes to the pot. Let them cook for about 5-7 minutes, stirring occasionally, and then pour in the fish stock until the potatoes are covered.
• When the potatoes have boiled for 18 to 20 minutes and are almost cooked, add the fish cut into large chunks. Let cook for an additional 5-7 minutes, ensuring the stew remains rather dry and the fish is not overcooked.