Thursday, 27 March 2014

Shrimp stuffed hake with artichokes and potatoes

Today I recommend one-pot meal with white fish. It's, unfortunately, a little difficult and time-consuming, but isn't it worth to make an effort to prepare such a dish, from time to time, just to experience new tastes and make our taste buds happy?:). Apart from hake stuffed with shrimp and sauce - or rather spread - made from parsley, garlic, olive oil, lemon juice and a bit of chili flakes, I've added to the pot sliced potatoes and artichokes, and finally I pour in a fish broth with white wine. If you don't have or do not like artichokes, you can replace them with green beans, broad beans, green peas or cauliflower florets.

Ingredients (serves 4):

1 hake (about 1 kg)
250 g shrimp (weight after peeling)
bunch of parsley
2 garlic cloves
juice of half a lemon
olive oil (double the amount of lemon juice)
pinch of chili flakes

2 tablespoons olive oil
1 onion
1 garlic clove
2 cups dry white wine
600 ml fish broth
5 artichokes
8 potatoes

sample fish broth:

shells and heads from raw shrimp
head and spines of hake
1-2 carrots
1 leek (white part)
parsley: 1 root and a few sprigs
2-3 celery stalks with leaves
5 whole black peppercorns
bay leaf


Peel the shrimp shells and remove the heads. If you bought a whole fish, remove the head, gut, spines and ribs. Open the fish like a book.

First, prepare the fish stock. Put the shrimp shells and heads and the fish head and spine into a large pot. Rinse thoroughly with cold water, then cover with water and slowly heat it up over low heat. Add a few grains of pepper, bay leaf, celery, root and sprigs of parsley, leek and carrots. Remove the scum which may float on the surface. Cook over low heat for about 30 minutes. Strain cold broth through a sieve or colander. Add salt to taste.

Chop the parsley and put it into a blender. Add garlic, a pinch of salt, lemon juice and olive oil. Pulse a few times to mix well all ingredients. Set aside.

Trim off the tips and remove the hard external leaves of the artichokes. Cut them in half and put into water with splash of lemon juice.

Cut the peeled shrimp in half lengthwise and remove the dark dorsal veins. Set aside.

In a skillet or frying pan heat 2 tablespoons of olive oil. Add finely chopped onion and garlic clove. Fry for a few minutes, then add the wine and reduce for about 5 minutes. Pour the fish stock and reduce for 10 more minutes.

Open the fish like a book, season with salt and pepper. On one part of the fish put shrimp and on the other the parsley spread. ''Close'' the fish with wooden toothpicks.

Cut the potatoes into very thin slices and place them on the bottom of the casserole dish. Put the fish on potatoes.

Season the top of the fish with salt and pepper, then spread the rest of the parsley sauce on the top. Add artichokes.

Pour the hot broth with wine.

Bake in an oven preheated to 200ºC for about 40-50 minutes or until potatoes are soft.

Enjoy !!!

No comments:

Post a Comment