Hake & Green Peppers in Shallot Sauce: Pescadilla y Pimiento Verde con Chalotas

This picture is of the leftovers (day 2).

  • 1 kg hake {pescadilla} small, whole, headless [2#], cut into 2 or 3 large pieces
  • ½ kg green peppers [1#], julienne
  • 5 shallots, brunoisse (chopped)
  • 5 cloves garlic, fine brunoisse (minced)
  • ½ l fish broth [½ quart fish bullion]
  • ¼ C olive oil (virgin)
  • pepper
  • salt
  • 3 T milk, whole
  1. Jullienne the green peppers in narrowish strips
  2. Chop the shallots
  3. Mince the garlic
  4. Clean, trim & cut the fishies
  5. Oil into a pan, braise the green peppers
  6. Oil into another pan, sauté the shallots and add the garlic when they're almost done
  7. When the green peppers are quite softened add the shallots mix
  8. Add the fish
  9. Add the fish broth
  10. Bring to almost a boil, reduce heat and simmer for 10 minutes ('til fish is almost done, flaky)
  11. Taste the sauce, add salt (please, add enough salt)
  12. Remove the fish and green peppers
    • Set aside, covered
  13. On super high heat reduce the fluid until it starts to coat the back of a spoon
  14. Reduce heat to low
  15. Add milk, stir (this is more for a little color than anything; gives a smoother texture too)
  16. Put back the fish and green peppers
  • Done
  1. Variant: Red peppers
  2. Variant 2: Mix red & green peppers
  3. Variant 3: Mix of green & red peppers
  4. Variant 4: Yellow peppers
  5. You kind of get the idea now?
  6. If this was France we would have added heavy cream instead of milk
  7. Never use skim milk; it's pointless
  8. This might not go over to well with kids since the fish have skin and bones (although here in Europe that is not an impediment)

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