I am a lover of stews, especially stews that combine potatoes and fish. I prepare them at any time of the year. East hake stew with potato and leek It is one of the simplest and the one that I most commonly incorporate into the weekly menu. I invite you to try it!
A simple list of ingredients and a suitable preparation make this stew a good alternative for everyday use. Like all stews, it takes time but is not very demanding. Preparing a good stir-fry is the base of this stew and we should not be in a hurry to do so. After that, your work is almost done.
I have prepared this stew with hake, specifically with frozen hake loins. You can, of course, use fresh hake or substitute it for any other fish. With cod it works very well and even with salmon. Regardless of which one you choose, you have to try it!
- 3 tablespoons of extra virgin olive oil
- 2 medium onions, chopped
- 1 green bell pepper, minced
- ½ red bell pepper, chopped
- 4 leeks, minced
- 6 hake fillets, cut into pieces
- Flour (XNUMXg)
- 3 potatoes, cut into pieces
- 2 tablespoons of tomato sauce
- ⅔ teaspoon sweet paprika
- Fish broth (or water)
- We heat the olive oil in a saucepan and poach onion, peppers and leek for 15 minutes over medium heat. Without rushing, the more onion and leek caramelize, the more flavor the stew will have.
- While season the hake loins and we flour them.
- Once the sauce is done, we remove the vegetables to one side of the casserole and add the hake loins. Cook for a few minutes over medium-high heat until golden brown on both sides.
- After we add the potatoes, the fried tomato and the paprika, season and mix everything.
- We cover with fish broth, cover and let it cook for 15-20 minutes or until the potato is tender without touching the casserole.
- Then, we uncover, we move the casserole and we let the stew cook two or three more minutes at medium-high temperature.
- We serve the hake, potato and leek stew hot.