Griddled hake with zucchini, chilies and cream

Ingredients

• Cod
• bell pepper
• 1 small zucchini
• 2 cloves of garlic, minced
• 100 ml of cream
• 100 ml of fish stock
• Espelette pepper, ground
• salt
• oil

First, prepare the broth: boil the fish bones in boiling water for about 30 minutes. If desired, add a vegetable to the water, such as a leek. Set aside.

In a saucepan, bring 100 ml of prepared broth to a boil. Add a pinch of salt and 100 ml of cream. Simmer for 5 minutes over medium heat, then set aside.

Wash the bell peppers and cut them into strips. In a frying pan, cook them with a little oil and a pinch of salt for about 15 minutes, over low heat. Then, set aside on a plate.

In the same frying pan, using another splash of oil, add the zucchini, cut into small pieces. Season with salt, increase the heat, and cook for 5 minutes. Add it to the bell peppers on the plate.

Fry the cod flakes in the same frying pan for about 3 minutes on each side, with a pinch of salt and a small drizzle of oil. About a minute before the end, add the chopped garlic and turn off the heat. Cover and let it sit for 2 minutes: the cod will release its juices.

For serving, place the bell peppers and zucchini in a plate and top with some flakes of cod. Drizzle the vegetables with a cream sauce flavored with fish stock. Finish by sprinkling the plate with Espelette pepper, as the Galicians do, to give it a nice touch.