Marismos with hakeNovember 28, 2016
- Servings : 4
- Prep Time : 7m
- Cook Time : 7m
- Ready In : 20m
This is a kind of Bouillabaisse, though less soupy. There are lots of recipes out there, and they vary in what they are asking for, like paprika and saffron. However, I thought I’d keep it really simple and keep the flavours of the fish to the fore. Besides, I do use harissa paste, which many recipes ask for, but I make my own because I don’t like it too hot, and it’s very expensive – whereas my own chillies make a great version for not much.
The word marismos means seafood, so that covers a multitude of sins.
- 1 shallot of half an onion - I used a spring onion - mild flavoured.
- 4 garlic cloves.
- 1 red capsicum finely diced.
- About 2 tablespoons of harissa - but if you are buying it, add a dessert spoon and taste when the wine is added to see if it is hot enough.
- A glass of wine - you could use fish stock and a little sherry if you prefer.
- 200 g peeled king prawns.
- About 8 large prawns not peeled.
- About 100 g calamari.
- Handful Parsley, chopped.
- 2 Hake fillets - cod will do, any fish that holds together under cooking.
- Salt to taste.
Cook the onion, garlic, harissa and red pepper in a little oil on medium heat.
When the peppers are nearly cooked through, put the hake into a separate pan to cook, which should take 3 - 4 minutes on the skin side, 30 seconds on the other. Actually I just turned over the fish and took it off the heat, using the residual heat from the pan.
While the hake is cooking, add the peeled prawns to the vegetable mix and stir in, and 30 seconds later the wine. Bring to the boil. then turn down the heat and add the mussels and calamari.
Check for seasoning, and then add the large prawns and add the parsley. Put a lid on the pan and cook for about 90 seconds, then serve.
There isn’t a lot of liquid with this dish, but it is best served in dishes, perhaps with crusty bread.