You don't like cauliflower? Don't know how to incorporate it into your menu? The potato stew with cauliflower and hake that today I encourage you to prepare is an excellent proposal for all those who have not yet found a recipe with cauliflower as the protagonist that encourages them to incorporate it into their diet.
In addition to being a stew with an intense flavor, is a very complete stew that can be served as a single dish. It has potatoes, fish and a generous amount of vegetables. But if, in addition, you incorporate a couple of chopped boiled eggs into it once it's done, you'll have a recipe of ten.
Doing it will be very simple for you, since you only have to add the different ingredients to the casserole to finally cook them. This time I used to prepare it fish soup, but if you don't have it, as has happened to me other times, you can always replace it with water and a bouillon cube. Can we cook?
The recipe
- 3 tablespoons olive oil
- 1 cebolla
- 1 Italian green pepper
- 2 leeks
- ½ large cauliflower, in florets
- 4 potatoes
- 4 hake fillets
- Fish soup
- 2 tablespoons of tomato sauce
- A pinch of turmeric
- A pinch of sweet paprika
- Salt and pepper
- We heat the oil in a saucepan and sauté the onion and pepper minced for five minutes.
- Then add the chopped leek and fry five more minutes.
- Add the cauliflower into florets, the chopped potatoes and sauté for a few minutes without stopping stirring.
- Next, add the tomato, the spices, the chopped hake and We cover with broth.
- Cook for 20 minutes or until the potato is tender.
- We serve the potato stew with cauliflower and hot hake.