Ajo Colorado - Red Garlic Fish Stew
Ingredients
- 500 grams fish fillets
- 1 1/2 liters water or fish stock
- 2 teaspoons
- salt
- 600 grams potatoes, peeled and cut in chunks
- 1 tomato
- 2 ñoras (dried sweet peppers), stem and seeds removed
- 3 cloves garlic
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 1/2 tablespoons paprika
- pinch of hot paprika or cayenne (optional)
- a few threads of saffron (optional)
- 1 tablespoon wine vinegar
- julienne strips of green pepper
Recipe
Cut the fish into chunks. Put the water in a pan with the salt and bring to a boil. Add the potatoes, whole tomato and dried peppers. Cook, covered, until the potatoes are almost tender. In a mortar, blender or processor purée the garlic, oil, cumin, paprika, cayenne and saffron with the cooked and skinned tomato, peppers and a few pieces of the potato. Add the vinegar and combine well. Stir this paste into the broth with the potatoes. Bring to a simmer and add the pieces of fish. Cook until fish is done, about 10 minutes. Serve with strips of green pepper.
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