Hake and mussels

Served with tomato, red pepper, fennel sauce, served with cubed potatoes


  • 20 cherry tomatoes
  • 3 celery sticks
  • fennel
  • 1 red pepper
  • 1 white onion
  • 5 cloves of garlic
  • 2 tblsp tomato puree
  • salt/pepper
  • handful of peas
  • 1 bunch of tarragon
  • fennel
  • parsley
  • 50 ml white wine
  • 100 ml fish stock
  • 1 piece of skinned hake
  • 2 rooster potatoes
  • 10 mussels
  • 1/2 a chorizo
  • 2 strands of saffron


  1. Salt hake and rest in a fridge until cooking time
  2. Roast cherry tomatoes peppers and garlic (together in hot oven – 200 degrees Celsius)
  3. Sweat onion in olive oil
  4. Add celery and some fennel to the onions
  5. Roast fennel with other vegetables. Add white wine and stock- cook off the wine
  6. Remove roasted tomatoes and crush with a spoon. Add to mixture
  7. Place roasted pepper in a bowl and cover with cling film
  8. Remove skin once cooked
  9. Put all ingredients in a blender and mix. Sieve the mixture
  10. Cube the potatoes. Fry the chorizo and add potatoes and saffron to them
  11. Boil white wine and fennel. Add the mussels to cook.
  12. Grill hake for 3-4mins
  13. Ladle sauce on plate. Add hake, potatoes and mussels.

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