Basque leek and potato soup with hake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Soup
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Hake skinless boneless fillet 500 g
- Leek trimmed 600 g
- Garlic peeled 6 g
- Potato peeled 600 g
- Carrot peeled 180 g
- Extra virgin olive oil 30 g vegetables and 15 g garlic oil 45 g
- Water for the soup 1200 g
- Cayenne pepper whole, removed 0.2 g
- Parsley chopped 5 g
- Salt 3 g broth and 1 g fish 4 g
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Method
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Wash between the leek layers and cut into 1 cm slices. Cut the carrots into 5 mm half-moons. Soften both in 30 g oil over medium-low heat for 7 minutes.
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Break the potatoes into 2-3 cm chunks with a knife and add them. Pour in all the water and 3 g salt, cover and simmer gently for 25-30 minutes until tender. Shake the pan occasionally to thicken the broth.
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Cut the hake into 3 cm chunks and season with the remaining gram of salt. Heat the remaining 15 g oil, add the sliced garlic and whole cayenne chilli and cook for a minute. Remove the cayenne chilli; add the hake and sauté for a minute on each side.
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Transfer all the fish, garlic and pan juices to the soup. Simmer gently for another 3-5 minutes until the hake reaches 63°C at the centre and flakes easily. Add all the parsley and divide between four bowls.
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