Bacalhau Fresco with Hake

Ingredients

• 100 g hake
• 1 pinch sea salt flakes
• 2 ½ dl water
• ½ x vegetable bouillon
• 1 clove garlic
• 1 x shallots
• 6 x small totatoes
• 1 x sweet red pepper
• 2 x potatoes
• ½ tsp sriracha
• 6 x kalamata olives

Method

1. Place the fisk to a plate and add salt.
2. Boil water and add vegetable bouillon. Let it simmer until the cube has dissolved.
3. Sharpen the knife.
4. Prepare the vegetables: Remove the peel and mince the garlic and chop the shallots. Cut the tomato and bell pepper into pieces. Peel and dice potatoes.
5. In a saucepan, fry the garlic and shallot until soft with olive oil. Add tomato, red pepper and top with vegetable broth. If you have a pint of white wine in the fridge, I recommend that you grab this and add it now. approx. 1 dl per serving. Add the potatoes and let it simmer under the lid for about 15 minutes.
6. Dry the fish with kitchen paper and dice it with a sharp knife. Place the fish carefully to the pot and pour over some of the liquid. Add a few black olives. Then simmer this for 6–7 minutes. Serve immediately.