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