Enjoying cooler temperatures as we are, the table begins to transform. The legume salads and cold creams that have given us so much play during the summer will give way to other types of preparations that will help us tone the body. At home we have already taken the first step with this potato and hake stew.
At home we have a predilection for potato stews, either with fish or vegetables. This is undoubtedly one of our favorites; we prepare it often playing are different fish So we do not get bored. We have even prepared it at a family celebration with monkfish and it has been a great success.
It is not a stew that takes a lot of work, so it is a great resource. And it can be prepared well in advance; At Christmas I made it first thing in the morning to serve it at dinner. The cooked egg, in addition to its presence, makes the sauce a little fat, but it is just as rich without it. Give it a try!
The recipe
- Extra virgin olive oil
- 6 hake fillets
- 2 tablespoons of flour
- 1 chopped onion
- 3 leeks, sliced
- 2 potatoes, clicked
- 1 teaspoon tomato paste
- A pinch of sweet paprika
- Fish soup
- 2 boiled eggs
- Chopped fresh parsley
- Sal Island
- Black pepper
- Season the tenderloins of hake and we pass them through flour to then fry them in a saucepan with a good jet of oil. When they have browned, we take out and reserve.
- In the same pot, sauté the onion 5 minutes.
- Then we add the leek, season and fry the whole for 10 minutes, until the vegetables are very soft.
- Then, we incorporate the potatoes into pieces and sauté for a couple of minutes before adding the concentrated tomato, the paprika and the fish stock, which should cover the whole.
- We return the hake to the casserole and we cook 15 minutesapproximately until the potatoes are tender.
- To finish decorate with the boiled egg sliced and chopped parsley and give a few wiggles to the casserole.
- We enjoyed the hot potato and hake stew.