The recipe itself is to prepare the potatoes in green sauce with fish broth, which gives it more flavor than if we prepared it with just water. To give a sailor touch to this recipe, you can add fish crumbs, cod or prawns at the last minute. Served very hot, it is a dish that can be served as a unique dish, due to how complete it is. It is a very comforting recipe for any winter day.
For 4 people
Ingredients: 800-1kg of potatoes 1 large onion 2 cloves of garlic 1 good bunch of fresh parsley 1 chilli 1 splash of white wine 1 cup of peas 250 g of peeled prawns 1 l of fish broth Oil Salt and pepper
In the 28 cm low mineral saucepan we put a little olive oil to heat. Sauté the finely chopped onion with the also chopped garlic and the chilli and let it simmer. We add the chopped parsley.
Add the white wine and let the alcohol evaporate and add the potatoes cut into ½ cm thick slices. We cover the potatoes with the fish broth and let them cook over low heat for about 25 minutes. About 5 minutes before the end of cooking, add the peas and prawns to the stew and let it finish cooking with the remaining time. Adjust salt and pepper.
Photographs and recipe by Sivia .