Baby Potato and Paprika Hake Pie with Sweet Corn Cream and Criollo Cheese Gratin

Name: Baby Potato and Paprika Hake Pie with Sweet Corn Cream and Criollo Cheese Gratin
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Argentina
Ingredients: 1.5 lb skinless boneless hake fillets; 1.75 lb baby potatoes; 2 cups corn kernels; 1 1/2 cups onion; 1 cup red bell pepper; 4 cloves garlic; 6 oz criollo or tybo cheese; 3/4 cup plus 1 tbsp heavy cream; 2/3 cup milk; 2 tbsp wheat flour; 2 tbsp butter; 2 tbsp olive oil; 2 tsp sweet paprika; 1 tsp dried oregano; 1/4 cup fresh parsley; 1 unit lemon; 1/4 cup white wine; 1 1/2 tsp salt; 1 tsp black pepper; 1/4 tsp nutmeg; 1/4 cup breadcrumbs

An original Argentine-inspired savory pie combining flaked hake, browned baby potatoes, onion, bell pepper, and a silky sweet corn cream, finished with a golden gratin of criollo cheese.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g skinless boneless hake fillets (cut en trozos large)
800 g baby potatoes (lavados and cut por the mitad)
300 g corn kernels (fresh or congelados)
200 g onion (chopped diced small)
150 g red bell pepper (cut diced small)
12 g garlic (chopped)
180 g criollo or tybo cheese (grated grueso)
200 ml heavy cream (for the cream of choclo)
150 ml milk (whole or parcialmente descremada)
20 g wheat flour (for espesar)
30 g butter (divided)
30 ml olive oil (divided)
6 g sweet paprika (divided)
2 g dried oregano
15 g fresh parsley (chopped)
1 unit lemon (usar zest fina and 1 tbsp of juice)
60 ml white wine (optional, for cocinar the merluza)
8 g salt (or a taste)
2 g black pepper (freshly ground)
1 g nutmeg (grated)
30 g breadcrumbs (for the cobertura)

Nutrition facts

per serving

504 kcal

Calories

31 g

Protein

28 g

Carbs

29 g

Fat

3 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyFishSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with 1 teaspoon of olive oil.
2
Place the baby potatoes in a pot with water and 1 teaspoon of salt. Bring to a boil and cook for 10 minutes, until just barely tender. Drain well.
3
Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon sweet paprika, half of the oregano, and a little black pepper. Spread on a baking tray and roast for 20 minutes at 220 °C / 425 °F, until golden at the edges.
4
Meanwhile, season the hake with 1/2 teaspoon salt, black pepper, lemon zest, and 1 tablespoon lemon juice.
5
Heat a large skillet over medium heat with 1 teaspoon butter and 1 teaspoon olive oil. Add the onion, red bell pepper, and a pinch of salt. Cook for 6 minutes until softened. Stir in the garlic, 1 teaspoon sweet paprika, and the remaining oregano; cook 1 minute more.
6
Raise the heat slightly, add the hake and white wine. Cook for 4 to 5 minutes, turning the pieces once, until the fish is cooked through. Gently flake it in the skillet with a spoon. Add half of the parsley and set aside.
7
In a small saucepan, melt the remaining butter over medium heat. Add the wheat flour and stir for 1 minute. Gradually add the milk, then the heavy cream, whisking to avoid lumps. Add the corn kernels, 1/2 teaspoon salt, nutmeg, and a little black pepper. Cook for 4 to 5 minutes until thick and creamy. Turn off the heat.
8
Lightly mash about one-third of the corn cream with a masher or fork for a creamier texture, then combine it with the hake mixture from the skillet.
9
Remove the potatoes from the oven. Lower the oven temperature to 200 °C / 400 °F.
10
Assemble the pie in the baking dish: place half of the roasted potatoes on the bottom, cover with all the hake and corn mixture, and finish with the remaining potatoes.
11
Mix the grated criollo cheese with the breadcrumbs and scatter it over the pie. Drizzle with a few drops of olive oil.
12
Bake for 15 minutes at 200 °C / 400 °F, until the cheese is melted and the top is golden. If needed, broil for 2 to 3 more minutes for extra color.
13
Let rest for 5 minutes out of the oven. Finish with the remaining parsley on top and serve hot.

Chef tips

For deeper flavor, let the potatoes brown well before assembling. Do not overcook the hake in the skillet, as it will finish cooking in the oven.

Substitutions

You can replace hake with pollock or sole. Criollo cheese can be swapped for low-moisture mozzarella or danbo cheese. If you skip the white wine, add 2 extra tablespoons of milk to the corn cream.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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