Fish and Potato Stew Spanish Recipe

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

1. Prepare the sauce: Using a mortar and pestle, mash the garlic, guindilla pepper, pimenton, and salt into a paste
2. Keep turning the mortar clockwise while mashing and scrape down the paste from the sides of the mortar with the pestle
3. Slowly pour in the olive oil and continue mashing until the oil is well incorporated, then set the sauce aside
4. 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
5. Reduce the heat to medium-low and cook until tender, about 20 minutes
6. Stir 1 teaspoon of the cooking liquid into the sauce in the mortar
7. Season to taste with more salt, then stir the sauce into the pan
8. Season the sea bass with salt and add the fillets to the pan
9. Cook for 6 to 7 minutes or until the fillets are cooked through
10. Transfer the fillets to serving bowls and ladle several ounces of broth over each
11. Place some potatoes, Sweet-Potatoes, onions, parsley, and red pepper around the fillets and top the fillets with a spoonful of the mojo sauce

Full List of Potato Recipes
Full List of Fish Recipes

Recently Viewed

Leeks:
Chopped chives Put all ingredients into slow cooker or soup pot except milk and chives Cook 10 to 12 hours on low or 4 to 6 hours on high Stir in evaporated milk during Continue Reading →

Chicken Soup Recipe:
Wash chicken pieces and place in large stockpot. Cover with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Continue Reading →

Potato:
Place double cream and milk and the garlic in a saucepan and bring to a simmer Add the potatoes, stir so they're covered & simmer for 10 minutes Remove the crushed Continue Reading →

Hasselback Potatoes:
If you're using the larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF Continue Reading →

Tortilla:
Thinly slice your cauliflower-include the stem- and peel and thinly slice your turnip Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons Continue Reading →

Potato Salad Recipe:
Put the cauliflower in a microwave-safe casserole dish, add just a tablespoon (15 ml) or so of water, and cover Cook it on high for 7 minutes and let it sit, covered, Continue Reading →

List All