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.