Monday, 14 May 2007

Simple One Pot Fish Dish

image  The story behind this quick, simple and tasty fish dish is that I was watching a magazine program on our local TV channel TVCanaria, when a lady challenged her husband to make a dish that, usually, she cooked. He managed it OK and I liked the look of it too, so, here's my attempt at it.


  • 1 large onion
  • 1 large green pepper
  • 2 cloves of garlic
  • 1 liter (approx.) fish stock (or water and a Fish Bouillon cube)
  • 1 tablespoon (approx.) of olive oil
  • 4 med-large potatoes
  • 4 fish fillets 


Slice the onion and pepper (discarding the seeds, but I'm sure you know that), peel the potatoes and halve them and place all of those ingredients into a large saucepan with the garlic cloves. Just cover, but don't drown, with the fish stock, add a slurp of olive oil, bring the pot to the boil, then immediately turn the heat down to a low simmer for approx. 15 minutes until the potatoes are nearly cooked. After the 15 minutes, lay the fish fillets over the top of the potatoes and veg, so that they will virtually steam on top of the rest of the dish.

Continue cooking for another 5 minutes until the fish is done. Serve.

The recipe just throws together in those 20 minutes, tastes just as good and with meets with equal success each time, which are all definitely huge plus points in its favour. The preparation couldn't be simpler either, since the onion, pepper and potatoes, all equally, need to be left in the largest and roughest sizes so that they remain as intact as possible during the cooking process.

The fish I used were filets of merluza (hake), apparently the most frequent and favorite fish of the Spanish consumer. Obviously, the fresher, the better, but this dish does also have the advantage that you can use frozen filets.

Optionally, serve with Mojo Verde. Mojo sauces are typical to the Canary Islands and, I will admit that I buy them, because bought sauces keep better. If you can't buy them, Discover Lanzarote has the recipe for the most typical Mojo Cilantro (coriander). I prefer the perejil (parsley) version to go with this dish and the recipe is exactly the same, only substituting parsley for the coriander in the recipe. Not that it matters when you're on your own, but eating parsley with garlic has the effect of neutralizing it's less than desirable effects too.

This recipe, obviously, provides four portions and I always make four at a time, because while you're cooking one or two, you may as well to save effort. It keeps fine in the 'fridge for subsequent days, or you can box single portions in Tuppaware and freeze it. You can, of course, divide the recipe instead.

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