How to make
Boil 2 cups (500 ml) of broth from fish heads and bones, along with the bay leaf, allspice and cloves and strain it. In a pot, heat the oil and fry the chopped onion.
After a while, add the chopped peppers. After 2 minutes add the mashed tomatoes with the hot fish broth and crumbled vegetable stock cube.
Leave it to boil until the volume is reduced slightly and add the pieces of fish. Season with salt, black pepper and paprika and simmer for a bit longer, until the fish is fully cooked.
Optionally, at the end, you can thicken the fish stew with 1 full teaspoon of starch, diluted in a little water.
Finally, add the lovage and remove from the heat. Serve with a slice of lemon.
