Ingredients:
1 kg of fresh fillets
1 onion, finely cut
1 star anise
4-5 seeds of allspice
1 bay leaf
2 cups water
1/2 cup of tomato juice
1/4 cup white wine
1/2 teaspoon of tomato paste
1 tablespoon of sweet paprika
1 tablespoon chopped parsley
4 tablespoons olive oil
salt and pepper
Method:
1. Heat olive oil in saucepan and sauté the onion.
2. Add the fish, aniseed, allspice, bay leaf and parsley and stir with wooden spoon lightly for 2 minutes.
3. Add wine, allow the alcohol to evaporate, add the tomato juice and paste, water and paprika and allow to simmer for 15 minutes on low heat.
3. Remove fish and spices and place in a platter.
4. Crush the remains of the contents (you can use a blender), strain into another saucepan.
5. Add fish and spices to this juice, cover, simmer for another 10 minutes before serving.