Creamy potato, hake and cochayuyo stew with white wine onions

Instructions

1. 1

   1. Season the hake with 1/2 teaspoon salt, black pepper, and lemon juice. Let it rest for 10 minutes while you prepare the rest.

2. 2

   2. In a wide pot, heat 1 tablespoon oil and 15 g (1 tbsp) butter over medium heat. Add the onion, leek, and garlic, and cook for 8 minutes until soft and glossy, without browning too much.

3. 3

   3. Stir in the paprika, oregano, bay leaf, and chopped cochayuyo. Cook for 2 minutes to release the aromas and soften the seaweed in the stew base.

4. 4

   4. Pour in the white wine and cook for 3 minutes so the alcohol evaporates. Add the potatoes and the hot stock. Once it boils, lower the heat and simmer partially covered for 15 to 18 minutes, until the potatoes are tender.

5. 5

   5. Remove 1 cup of the broth with a few potato cubes and blend it with the milk until smooth. Return this mixture to the pot to naturally thicken the stew.

6. 6

   6. Add the cream and stir gently. Cook for 3 minutes over low heat, without letting it boil vigorously.

7. 7

   7. Meanwhile, heat a skillet with the remaining tablespoon of oil and the remaining 15 g (1 tbsp) butter over medium-high heat. Sear the hake for 1 to 2 minutes per side, just until lightly colored. If you prefer to finish it in the oven, place it in a baking dish and bake at 400°F / 200°C for 4 to 6 minutes.

8. 8

   8. Carefully add the seared hake to the pot and cook over low heat for 4 minutes so it finishes cooking in the creamy broth without falling apart.

9. 9

   9. Remove the bay leaf, taste for salt, and adjust if needed. Add the chopped parsley and stir only once, very gently.

10. 10

    10. Serve hot, making sure each portion includes hake, potatoes, cochayuyo, and plenty of creamy broth with white wine onions.