Creamy Chilean Hake Stew with Golden Potatoes and Fennel with Merkén

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, toss the potatoes with 1 tablespoon olive oil, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking tray and roast for 20 to 25 minutes at 220 °C / 425 °F, until golden outside and tender inside. Set aside.

3. 3

   Season the hake pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the lemon juice. Let them rest while you prepare the stew base.

4. 4

   In a wide pot, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the onion, fennel, and garlic, and cook for 6 to 8 minutes, stirring, until soft and fragrant.

5. 5

   Add the merkén, pour in the white wine, and add the bay leaves. Cook for 2 minutes so the alcohol reduces slightly.

6. 6

   Pour in the hot fish stock, add half of the chopped cilantro, and simmer gently for 8 minutes so the fennel softens fully and the broth develops flavor.

7. 7

   Lower the heat and stir in the heavy cream. Cook for 2 minutes without letting it boil vigorously.

8. 8

   Add the hake pieces to the creamy broth and cook over low heat for 5 to 7 minutes, until the fish is opaque and flakes easily.

9. 9

   Add the reserved golden potatoes to the pot and cook 1 more minute to combine without breaking them too much.

10. 10

    Remove the bay leaves. Adjust with the remaining salt and more black pepper if needed. Finish with the rest of the chopped cilantro.

11. 11

    Serve the stew very hot, topped with a little extra cilantro if desired.