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Yield
Serves : 4 TO 6

How to Make It

Step 1    

In a large saucepan, combine the water with the garlic cloves, whole small white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 10 minutes. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes. Transfer the fish to a platter to cool. Break the fish into large pieces, discarding any bones and skin.

Step 2    

In a large skillet, heat the olive oil and vegetable oil until shimmering. Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes. Add the tomatoes, parsley, mint, thyme and the remaining 4 bay leaves and cook over moderately high heat, stirring occasionally, until a thick sauce forms, about 8 minutes. Stir in the olives, pickled jalapeños and Garlic">http://www.foodandwine.com/recipes/garlic-seasoning-ajo-preparado">Garlic Seasoning (Ajo Preparado). Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes. Discard the bay leaves and season the hash with salt. Transfer to a bowl and serve.

Make Ahead

The hash can be refrigerated overnight and reheated gently.

Suggested Pairing

Poached fish says white wine, and the onions, garlic, olives, herbs and chiles clinch it for herby, olive-y California Sauvignon Blancs.

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