Dagmar's Gregada

Dagmar cooked her Gregada on open flame. Two tanned males got a menacing fire going in a matter of seconds upon her command! It also works fine on high heat on the hob. Any white fish will work, it’s just very important that it’s super fresh. Dagmar used red scorpionfish (traditionally associated with Bouillabaisse) , grouper, big shrimp and clams.

It’s important not to stir the pan as you risk breaking up the potatoes or fish. You can shake the pan to check the potatoes aren’t sticking to the bottom, but should just trust it to do it’s thing!


(For 4-5 people )

2 small/medium white onions

3 medium potatoes

2 garlic cloves

300ml dry white wine

500/600g Mixed white fish of your choice - we used red scorpionfish, sea bream, large prawns/scampi and clams. 

Half bunch parsley, leaves chopped

Olive oil - about 12 tbsp plus more for serving


If you’re cooking on fire - get it going first.

Peel onions and slice into thin rings

Peel the potatoes and slice into ½ centimeter rounds

Peel and slice the garlic clove into thin slivers 

If the fish are too large to fit the pan, cut into two

In a flat bottom low sided pan drizzle a layer of olive oil. 

Layer the potatoes on the bottom of the pan, then drizzle with a little more olive oil and sprinkle of salt. 

Layer the onion rings on top of the potatoes and drizzle olive oil and sprinkle of salt again.

Sprinkle some chopped parsley and the garlic over.

Next add the layer of fish.

Sprinkle over another handful of chopped parsley

Pour over another generous drizzle (about 2 tbsp) olive oil and the white wine. Top up with water so that the fish is JUST sticking out dry - you don’t want it to be too soupy!

Cook uncovered on very high heat for 20 minutes, or until the potatoes are soft.

Don’t be tempted to stir it incase you break up the potatoes and fish. Just give it a shake from time to time to ensure the potatoes aren’t sticking to the bottom of the pan.

After the 20 minutes the sauce should have reduced. Check the sauce for seasoning - might need a bit more salt. 

Serve with more fresh parsley, pepper and a drizzle of olive oil. A chunk of white bread and very cold white wine!

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