Hake Marmitako | Basque White Fish Stew
(0)
55 min
Under an hour
Sezamo
Marmitako este o rețetă emblematică a pescarilor din Țara Bascilor, adaptată aici într-o tocană caldă și reconfortantă cu file fraged de merluciu. Cartofii rupți eliberează amidonul natural pentru un sos catifelat infuzat cu boia dulce, ardei gras suculent și roșii aromate. Peștele alb este gătit delicat la foc mic doar în ultimele minute, rămânând incredibil de suculent.
Ingredients
Preparation method
Ingredient preparation
Peel the potatoes and cut them using the Basque 'chascar' technique: score lightly with a knife and then crack the chunks off to help the starch naturally thicken the sauce.
Finely chop the yellow onion, dice the red bell pepper, and mince the garlic cloves. Cut the hake fillet into generous chunks of about 3-4 cm and season lightly with salt and pepper.
Cooking the stew
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion and red bell pepper, sautéing the vegetables for 8-10 minutes until soft and translucent.
Chef's tip
Cracking the potatoes by twisting the knife blade ('chascar las patatas') releases starch and thickens the sauce of Spanish stews naturally, without the need for added flour or starch.
Hake fillet is very delicate; gently steaming it for just 4-5 minutes ensures juicy pieces that do not break apart.
15 min
Under an hour
