1 ½ pounds skinless hake filet, portioned
½ white onion, diced
2 stalks celery, thinly sliced
1 jalepeno, minced
1 bunch green onions, cut into 2” lengths
1 red pepper peeled and diced
1 fresh bay leaf
4 cloves garlic, thinly sliced
3 T olive oil
2 T tomato paste
1 tsp cayenne pepper
1 tsp paprika
1 cup chardonnay
2/3 cup dry sherry
2 ½ cups good fish stock
1-2 T sherry vinegar
salt and pepper
2# white potatoes, cut into cubes
Preheat oven to 350. Toss the potatoes with salt, pepper and olive oil. Roast until tender.
Sweat the onion in olive oil until softened, about 5 minutes. Add garlic, jalepeno, celery, bay leaf and sweat 5 minutes. Add the spices and cook 1-2 minutes. Add the tomato paste and cook until rusty colored about 2 minutes. Add the white wine and sherry and reduce until sauce is very thick. Add fish stock and bring to a boil. Simmer 10-15 minutes. Check for seasoning. Strain vegetables and discard, or leave in if you want that. Add sauce pack to a large saute pan and bring to a boil. Add the hake, green onions and red peppers. Braise until hake is cooked through, about 10 minutes. Finish with sherry vinegar and a little olive oil. Serve immediately over potatoes.
