To begin, clean and portion the fish into large chunks, keeping the bones and skin intact for added flavour. Rinse gently and pat dry. Set aside while preparing the base of the stew.

In a heavy bottomed pot, drizzle a little olive oil. Arrange a layer of sliced potatoes on the base, followed by onions and garlic. This layering method ensures even cooking and flavour distribution. Continue layering until all potatoes and onions are used.

Place the fish pieces on top of the layered potatoes. Sprinkle with salt, pepper, bay leaves, and a scattering of parsley. Transition to adding liquid.

Add the white wine and fish stock gently to avoid disturbing the layers. Pour in the remaining olive oil evenly across the surface. Do not stir; Gregada is traditionally simmered without agitation to preserve the delicate fish pieces.

Set the pot over medium heat and bring the mixture to a gentle simmer. Once bubbles appear, reduce to low heat. Cover with a lid and allow the flavours to meld slowly.

Simmer for 35–40 minutes, or until the potatoes are tender and the fish is just cooked through. Shake the pot occasionally instead of stirring to prevent breaking the fish.

Check the broth for seasoning. Add a pinch more salt if needed but keep the flavours light to respect the natural sweetness of the fish. Transition to final garnishing.

Ladle carefully into shallow bowls, ensuring each portion has fish, potato, and broth. Garnish with fresh parsley. Serve with crusty bread to soak up the fragrant broth. Presentation tip: Serve directly in the pot at the table for a rustic, communal experience.