INGREDIENTS (serves 4):
Green pepper broth:
1 can pickled green chilli peppers
150 gr. Padrón peppers
1 jalapeño pepper
4 Celeiro hake fillets (160 gr. each)
1 tbsp virgin olive oil
Green pepper broth: Cut the Padrón peppers and cook in boiling water for 5 min. Refresh in iced water and drain well. In a blender, crush the peppers with the pickled green chilli peppers, and strain through a fine strainer.
Just before serving, heat and season lightly with the grated Jalapeño pepper.
Hake: Steam the hake fillets at 62ºC for about 7 min.
Make a tear shape of lemon pilpil on the bottom of a soup dish. Top with the hake and add a little green pepper broth and a few drops of olive oil.