Fish Stew from Bay of Kotor

Heat olive oil in a large pot over medium heat, then add minced garlic and cook for 1-2 minutes until fragrant.

Dice the celery and add to the pot, stirring frequently for 3-4 minutes until softened.

Pour in the white wine, scraping any browned bits from the bottom of the pot, and allow to simmer for 2 minutes to reduce slightly.

Add the fish soup base to the pot and stir well to combine all ingredients.

Bring the mixture to a gentle simmer over medium heat, then reduce heat to maintain a steady simmer for 15 minutes, allowing flavors to meld.

Chop the fresh parsley finely and season the stew with salt, pepper, and the prepared seasoning to taste.

Simmer for an additional 5 minutes to ensure all seasonings are fully incorporated.

Stir in most of the chopped parsley, reserving some for garnish, and adjust seasoning if needed.

Ladle the stew into serving bowls and top with reserved fresh parsley before serving.