A traditional stew. So are these potatoes with emperor. Maybe it reminds you of something to the classic MARMITAKO Basque, both for its ingredients and for its taste and appearance.

The emperor is one of those fish that children eat very well, it is tender and fleshy, and it does not have bones or skin. If you prefer to make this stew even more attractive to them, try incorporating the diced fries instead of cooked before putting the stew aside.

Emperor casserole with potatoes

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The emperor is one of the fish that I like the most, so this Emperor Casserole with potatoes is a way to get even more out of it.

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 4

Total time:

Ingredients

250 gr. diced emperor
300 gr. crushed and sifted tomato
1 cebolla
300 ml. fish broth
4 large potatoes
oregano
pepper
oil
shawl

Preparation

We start by seasoning the pieces of emperor and lightly brown them in a saucepan with oil. Once ready, we remove them.
In the same oil, sauté the finely chopped onion. Once tender, add the diced potatoes (if we are going to cook them), sauté a little and add the tomato.
Let it simmer for about 5 minutes, then add the necessary broth.
When the potatoes are tender, add the oregano and the fish, cover and reserve the stew for a couple of minutes before serving.

Image: lacrinchkitchen

Recetín

Emperor casserole with potatoes

Emperor casserole with potatoes

Ingredients

Preparation

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