Hake stew with artichokes and potatoes

Ingredients

For 1 serving

• Hake200 g
• Artichokes2
• Potatoes150 g
• Garlic1 clove
• Vegetable broth200 ml
• Extra virgin olive oil12 g
• Parsleyto taste
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: November – April

Method

1. Fill a bowl with cold water and a little lemon juice. Prepare the artichokes by removing the tough outer leaves, the tips and the choke, peel the stem and cut them into wedges, dropping them straight into the acidulated water. Heat the vegetable stock.
2. Peel the potatoes and cut them into cubes of about 2 cm; peel and crush the garlic.
3. Heat the oil in a saucepan over medium heat with the garlic for a minute, until just golden; add the drained artichokes and the potatoes and stir for 2 minutes.
4. Pour in the hot stock, salt lightly, cover and cook for 20 minutes over medium-low heat, until the artichokes and potatoes are tender and starting to break down.
5. Pat the hake dry, salt it and lay it on the vegetables; cover and cook for 8 minutes over low heat, until the flesh is white and flakes.
6. Finish with chopped parsley and a grind of black pepper and serve.