Light hake bourride with potatoes and yogurt aioli

Ingredients

For 1 serving

• Hake170 g
• Potatoes200 g
• Leek0.5
• Nonfat Greek yogurt50 g
• Fish stock400 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Saffronto taste
• Saltto taste

Contains: lactose, fish, celery,

Method

1. Heat the fish stock in a small pan with the saffron. Trim the root and tough green part off the leek, rinse between the layers and slice it; peel the potatoes and slice them about half a centimetre thick; cut the hake into pieces of about 4 cm.
2. Heat the oil in a saucepan over a medium heat and cook the leek for 4 minutes, until soft; add the potatoes, hot stock and salt, bring to the boil and cook over a medium heat for 15 minutes, until the potatoes are tender.
3. Meanwhile make the aioli: grate the garlic very finely into the Greek yoghurt, add a pinch of salt and stir until smooth.
4. Lay the hake in the soup, lower the heat and cook for 6 minutes, without boiling hard or the fish will break up, until white and flaky.
5. Serve the soup with the yoghurt aioli on top, to stir in at the table.