Recipe of Southern hake soup

Ingredients

• 4 pieces of Austral fish
• 1 medium onion cut into a fine feather
• 4 potatoes cut into hulls
• 1 medium carrot cut into thin julienne strips
• 1/2 bell pepper, red, green or yellow, cut into julienne strips
• 1 large finely chopped tomato
• 1 or 2 cloves of garlic grated or finely chopped
• 150 cc. white wine
• 3 cups hot water or fish stock
• 1 teaspoon ground chili pepper paste
• 1 lemon (the juice)
• Finished chopped parsley
• Salt or (2 cubes shredded chicken concentrate), oregano and pepper to taste
• 1 splash of oil.

Directions

1. 1

   Prepare and prepare the ingredients listed above. In a bowl, season the fish pieces with salt, pepper and lemon juice, set aside.

2. 2

   In a pot, heat a splash of oil and sauté the garlic and onion together with the chili paste. Mix and continue cooking until the onion becomes translucent. Add the carrot and paprika to the stir-fry, mix and continue to fry over medium/low heat for a few more minutes.

3. 3

   Add the potatoes and the chopped tomato together with the oregano, mix and sauté for a few minutes so that the flavors are integrated. Add 3 cups of hot water or fish stock, add salt or two shredded chicken stock cubes (one of the two options). Cover the pot and cook over medium heat until the potatoes soften. Once the potatoes have softened, add the fish pieces together with the maceration liquid. Add the wine.

4. 4

   Shake the pot gently, cover and simmer gently until the fish is cooked and the alcohol in the wine has evaporated. Plate, sprinkle parsley on each plate and serve very hot.