Stone bass with onions and 'papas arrugas'

Ingredients

Ingredients for 4 people: 1,200g of salted stone bass or grouper 1kg of tomatoes 2kg of potatoes 4 onions 2 peppers 4 cloves of garlic ½l of olive oil white wine flour salt

Preparation

Put the salted and chopped stone bass (or grouper) to soak for twelve hours, during which you must change the water several times. Lightly fry the sliced garlic in a frying pan and add the peppers and the chopped onions. Mash the tomato and add it into the fried vegetables. Add the white wine and leave on the heat for a time so the alcohol evaporates. Pass the stone bass through the flour, fry it and then bring it to the boil in the sauce. Boil plenty of water with salt in a large casserole dish and put the washed, unpeeled potatoes in it. When they are well cooked and the skin is wrinkled remove them from the heat. Once they are dry, put them back in the casserole dish, without water and with salt on top so the finish drying and wrinkle more.

Presentation

Present the stone bass in a serving dish accompanied with the 'papas arrugas' (wrinkled potatoes). They are the usual garnish for many Canary Island recipes and are normally served with green 'mojo' (coriander sauce) or spicy 'mojo' (paprika, pepper and cumin sauce).