An invitation to consume seafood and various ideas for cooking at New Year’s dinner delivered by the Corporation for the Promotion of the Consumption of Seafood, Propescado.
The executive director of Propescado, Paul Rojasexplained that “inviting people to consume seafood seeks to support artisanal fishermen who have experienced an unfavorable situation during the pandemic, therefore, the call is to go responsibly to coves and fishmongers and prefer healthy seafood. to reactivate this sector.
Southern hake with mote stew
Ingredients: (4 people)
For the hake
800 gr. southern hake (1 large or 2 small fillets)
Dill, salt and pepper (to taste)
For the mote stew
2 rate of cooked mote (there are places where they already sell it cooked)
1 carrot, diced
1 stick of celery, diced
½ tray of mushrooms cut into slices
½ red onion diced
½ bell pepper, diced
1 garlic clove, diced
1 cup of heavy cream
Salt and pepper to taste
Preparation:
Fish is a protein that appreciates being salted beforehand, we add pepper and dill, an herb that goes very well with fish. While our fish rests for a second, we will start with the mote stew. In a very hot pan, add a tablespoon of oil and add carrot, celery, purple onion, garlic and red paprika, all in cubes. Once they take a bit of temperature, we add the mote and a teaspoon of cream.
Grilling the fish is very easy, we preheat a pan with a whole clove of garlic, place the southern hake on the skin side for a minute and a half, then carefully turn it over and let it cook for 2 more minutes. . The idea is not to dry it out.
Southern hake with mote stew: