Hake and Potato Stew with Roasted Garlic Mayonnaise
Firm, flaky white fish holds up well when gently poached in a savoury, well-rounded broth. Here, fillets of hake (a versatile, affordable alternative to cod), dusted with smoked paprika, take…
Instructions
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1
In a bowl, toss the hake with the salt and smoked paprika. Set aside.
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2
In a large skillet over medium heat, brown the garlic in the oil. Remove 2 tsp (10 ml) of the garlic-infused oil and set aside in a small bowl.
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3
Add the jalapeño, clam juice, tomatoes and potatoes to the skillet. Bring to a boil, then simmer over medium-low heat for 15 minutes. Season with pepper. Add the hake, cover and simmer for 3 to 4 minutes or until the fish is cooked and the potatoes are tender.
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4
Add the mayonnaise to the bowl of reserved garlic oil and mix well. Season with pepper.
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5
Serve the stew with the roasted garlic mayonnaise. Sprinkle with parsley, if desired.
Firm, flaky white fish holds up well when gently poached in a savoury, well-rounded broth. Here, fillets of hake (a versatile, affordable alternative to cod), dusted with smoked paprika, take a dip in clam juice, diced tomatoes and Yukon Gold potatoes, with some jalapeño for a hint of spice. And to take the dish to family-favourite territory, a generous dollop of roasted-garlic mayo.
