Potatoes in green sauce (modified texture)
Ingredients (serves 2)
  • Fish broth:
  • • Hake head, bones, and flank
  • • ½ leek
  • • 1 small carrot
  • 1 sprig of fresh parsley
  • • 1 l cold water
  • • 1 medium onion
  • • Extra virgin olive oil
  • Potatoes:
  • • 15 ml extra virgin olive oil
  • • 500 g potato
  • • 8 g fresh parsley leaves
  • • 80 g cooked canned peas
  • • 1/2 clove of garlic
  • • 250 ml fish stock
  • • Salt (omit in case of high blood pressure or liquid retention)
  • 1. Prepare fish broth: put fish, onion cut into 2 pieces, peeled carrot, clean leek, and parsley sprig into a large pot. Cover with cold water and add a drizzle of olive oil. Cook over medium heat for 20 minutes.
  • 2. Remove fish and de-bone in order to use all the fish meat. Strain the broth. Discard fish bones, head, and vegetables. Separate and set aside 250 g broth.
  • 3. Roughly chop garlic and parsley. Peel and dice potatoes.
  • 4. In a large pot, heat oil and sauté potatoes with garlic and parsley over low heat for a few minutes. Moisten with fish broth and add hake. Lightly salt and cook for 20 minutes or until the potatoes are very soft, stirring occasionally.
  • 5. Purée potatoes with an immersion blender and pass through a sieve.
  • 6. In a separate saucepan place peas with two spoonfuls of broth and cook for a few minutes. Remove from heat and add 40 g of potato purée and blend. Pass through a sieve to remove any skin.
  • 7. Cover the base of the plate with potato purée. Then add dollops of pea purée on top. Serve.