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Ingredients
- 1 hake of 1.250 gr more or less opened and without bones
- 10 - 12 potatoes, peeled
- 4 - 5 cloves of garlic
- Some slices of red hot pepper
- 50 - 75 cc of oil
- 1/2 teaspoon of red sweet pepper
- 2 - 3 tablespoon of white venegar
- 500 gr of broad beans (with pod)
- 100 gr of potatoes
- Some mint leaves
- Chopped parsley
- Fish stock
Grease an oven dish with butter, add a finger of fish stock and place the seasoned fish on it. Bake at 200º 12-15 minutes (depending on the thickness) sprinkling with the stock twice during the cooking. Remove from the oven, let it for a while in the same cooking dish and then place it on the serving dish.
Meanwhile, cook the potatoes. Scald the broad beans, strain them, refresh them, remove from the thick skin and keep away half of them. Put in a saucepan 250 cc of fish stock (made with the bones of the fish), the 100 gr of potatoes sliced, half of the broad beans and a mint leaf. Put on heat and let it boil until the potatoes are tender. Grind until having a very thin puree and emulsify it with a bit of oil. Keep hot.
Slice the cloves of garlic, put them in a frying saucepan with cold water and cook them very slowly until they begin being brown. Remove from the heat, add the sweet red pepper and the hot pepper, pour it on the fish and finally sprinkle it with the reduced vinegar.
Place the boiled potatoes all around the fish sprinkled with a bit of parsley, the hot sauce and the remaining broad beans. Heat in the oven and serve inmediately
