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 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 […]
Ingredients
- 1 1/2 lb (675 g) skinless hake fillets, cut into large cubes
- 1 tsp salt
- 1 tsp smoked paprika
- 4 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 small jalapeño pepper, seeded and chopped
- 1 bottle (236 ml) clam juice
- 1 can (14 oz/398 ml) diced tomatoes
- 3 cups (480 g) Yukon Gold potatoes, unpeeled and diced
- 6 tbsp (90 ml) mayonnaise
- 1 tbsp parsley, finely chopped (optional)
Instructions
- In a bowl, toss the hake with the salt and smoked paprika. Set aside.
- 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.
- 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.
- Add the mayonnaise to the bowl of reserved garlic oil and mix well. Season with pepper.
- 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.