As the experts claim, the most delicious gregada is prepared on an open fire in a high pot (called bronzin) on a tripod. It should not be prepared in a shallow pot. It is said for greada: it is like brodetto without vinegar.
1.2 kg fish (hake, sea robin, conger eel)
150 g onions
800 g potatoes
150 ml olive oil
3 teaspoons salt
1.5 teaspoon black pepper
4 cloves garlic
3 spoons freshly chopped garlic
several branches celery leaves
In a wide and deep pot arrange in 3 rows successively cleaned fish cut in larger pieces, sliced onion and thinly sliced potatoes. Put salt, pepper, uncleaned garlic clove, a tablespoon parsley and celery on every row.
Pour with olive oil and water so that all is covered (you can use 250 ml white vine instead of that much water) for about a finger high above the pot contents. When it boils, cook it on mid heat for about 20 minutes. While cooking, you should not mix the pot contents, but just shake it occasionally. When the potatoes are ready, you can remove it from the fire.
Serve warm with some freshly chopped parsley.