Fish and Potato Stew – a Spanish recipe thats simple to follow. All you need to do is throw all the ingredients, potato stew / potato together and its almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.
Fish and Potato Stew Ingredients
FOR THE MOJO SAUCE
3 garlic cloves
1 small guindilla chile pepper or other dried hot pepper
½ teaspoon sweet pimentón (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
Spanish Fish and Potato Stew
Prepare the sauce: Using a mortar and pestle, mash the garlic, guindilla pepper, pimentón, 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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- Spanish Fish and Potato Stew Recipe
Ingredients: FOR THE MOJO SAUCE, 3 garlic cloves, 1 small guindilla chile pepper or other dried hot pepper, ½ teaspoon sweet pimentón (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 yu