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Recipe Category: Potato
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Fish And Potato Stew Spanish Recipe
Ingredients
For the MOJO SAUCE
- 3 garlic cloves
- 1 small guindilla chile pepper or other dried hot pepper
- ½ teaspoon sweet pimenton (Spanish smoked paprika)
- ½ teaspoon sea salt
- 1 teaspoon Spanish extra-virgin olive oil
For the STEW
- 1 bay leaf
- 1 small Spanish onion, peeled and quartered
- 1 small red bell pepper, seeded and cut into 2-inch strips
- 6 sprigs fresh flat-leaf parsley
- 1 pound Yukon gold potatoes, peeled and chopped
- 1 pound sweet-potatoes, peeled and chopped
- sea salt to taste
- 4 6-ounce sea bass fillets
Method
- Prepare the sauce: Using a mortar and pestle, mash the garlic, guindilla pepper, pimenton, and salt into a paste
- Keep turning the mortar clockwise while mashing and scrape down the paste from the sides of the mortar with the pestle
- Slowly pour in the olive oil and continue mashing until the oil is well incorporated, then set the sauce aside
- Prepare the stew: Put the bay leaf, onion, bell pepper, parsley, potatoes, and Sweet-Potatoes into a medium saucepan, add 4 cups of water, and bring to a boil over high heat
- Reduce the heat to medium-low and cook until tender, about 20 minutes
- Stir 1 teaspoon of the cooking liquid into the sauce in the mortar
- Season to taste with more salt, then stir the sauce into the pan
- Season the sea bass with salt and add the fillets to the pan
- Cook for 6 to 7 minutes or until the fillets are cooked through
- Transfer the fillets to serving bowls and ladle several ounces of broth over each
- Place some potatoes, Sweet-Potatoes, onions, parsley, and red pepper around the fillets and top the fillets with a spoonful of the mojo sauce

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