Hake and potato romescada
Hake gently cooked over potatoes in a romesco broth with nuts and ñora peppers.
Active time35 min
Cooking35 min
Total1 h
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Ingredients
- 1 medium onion
- 5 g fresh parsley
- 1 leek
- 600 g new potatoes
- 400 ml fish stock
- 30 ml olive oil
- 90 ml romesco sauce
- 4 g fine salt
- 600 g skin-on hake fillet
Preparation
Peel the potatoes and cut into cubes about 1.5 cm across. Peel and finely slice the onion. Trim the leek, split it and rinse between the layers, then finely slice. Check the hake for bones and cut into thick portions. Season the fish with 2 g salt.
1 medium onion1 leek600 g new potatoes4 g fine salt600 g skin-on hake fillet- peeler
- knife
- board
- platter
Heat 15 ml oil in a sauté pan. Soften the onion and leek over medium heat for about 8 minutes, then transfer to a bowl. Add the remaining 15 ml oil and cook the diced potatoes for about 6 minutes, stirring, until they begin to colour.
30 ml olive oil- sauté pan
- spoon
- bowl
Return the onion and leek to the pan. Add the stock, romesco sauce and remaining 2 g salt. Stir and bring to a gentle simmer. Cook for about 7 minutes, until the potatoes begin to soften.
400 ml fish stock90 ml romesco sauce- sauté pan
- spoon
Lay the hake over the potatoes, skin side down. Simmer gently for 8–10 minutes, until the flesh is opaque and flakes easily and the potatoes are tender. Cook a little longer if needed. Wash and chop the parsley and scatter over the dish.
5 g fresh parsley- sauté pan
- knife
- board
- fork
Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration