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2 quarts water
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4 unpeeled garlic cloves
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1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped
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6 bay leaves
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Salt
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2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks
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2 tablespoons pure olive oil
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2 tablespoons vegetable oil
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2 medium tomatoes, finely chopped
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1/2 cup coarsely chopped flat-leaf parsley
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1/2 cup coarsely chopped mint
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1 teaspoon thyme leaves
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1/2 cup finely chopped green olives
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1/3 cup chopped pickled jalapeño chiles
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2 teaspoons Garlic Seasoning (Ajo Preparado)
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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.
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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 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.
