STEAMED CELEIRO HAKE AND GREEN PEPPER BROTH

INGREDIENTS (serves 4):

Green pepper broth:

1 can pickled green chilli peppers

150 gr. Padrón peppers

Salt

1 jalapeño pepper      

Hake: 

4 Celeiro hake fillets (160 gr. each)

Others:

Lemon pilpil

1 tbsp virgin olive oil

PREPARATION:

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.

TO SERVE:

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.