Similar dishes, in which whole fish are cooked on a bed of potato and vegetables, can be found all over Spain. The bed of potato and vegetables is called fondo, meaning foundation.
Pargo al fondo typifies the pragmatic nature of the Spanish cook — cooking with one cooking vessel, thus using less fuel. Also using the fondo to absorb the cooking juices makes the potatoes tastier and leaves nothing to waste. In fact, the potatoes are my favourite part of the dish,