All Easy Recipes. Cook all that you can cook. Poached Hake With Potatoes And Tomato Sauce
(Merlusa A La Gallega)
 
What You Need:            (To Serve: 4)
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  • 12 small firm boiling-type potatoes, each about 1 inches in diameter, peeled
  • 1 small onion, peeled and cut in half
  • 1 small bay leaf
  • 1 pounds of hake, haddock or cod fillets
  • 6 tablespoons olive oil
  • 6 medium-sized garlic cloves, peeled and gently bruised with the flat of a knife
  • 3 medium-sized tomatoes, peeled, seeded and coarsely chopped (see Huevos a la Flamenca)
  • teaspoon salt
  • 1 tablespoon paprika
  • 1 teaspoon red wine vinegar

  • How To Cook:
    1. In a heavy 12-inch skillet at least 2 inches deep, bring 2 quarts of water to a boil over high heat. Drop in the potatoes, onion, and bay leaf. There should be enough water to cover them completely; if necessary, add more.

    2. Boil briskly uncovered until the potatoes are tender but not falling apart. With a slotted spoon, transfer the potatoes to a plate. Add the fish fillets to the liquid remaining in the pan and reduce the heat to low. Cover the skillet tightly and simmer for 8 to 10 minutes, or until the fish flakes easily when prodded gently with a fork.

    3. Meanwhile, heat the oil in a heavy 8- to 10-inch skillet over moderate heat until a light haze forms above it. Add the garlic cloves and, stirring frequently, cook them for about 5 minutes, or until light brown.

    4. With a slotted spoon, remove and discard them, then add the tomatoes and salt. Cook briskly, stirring and mashing the tomatoes with a large spoon, until the mixture is thick enough to hold its shape almost solidly in the spoon. Stir in the paprika and set aside.

    5. Pour off all but 1 cup of liquid from the fish, discard the onion and bay leaf and return the potatoes to the skillet. With the back of a spoon, force the tomato mixture through a fine sieve, directly over the fish.

    6. Simmer over low heat for 5 minutes, basting the fish and potatoes frequently with the sauce. Sprinkle with the vinegar and serve at once, directly from the skillet or from a deep heated platter.


     
     
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