Fish Hash (Minilla) Recipe

Name: Fish Hash (Minilla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 4 unpeeled garlic cloves; 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped; 6 bay leaves; Salt; 2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks; 2 tablespoons pure olive oil; 2 tablespoons vegetable oil; 2 medium tomatoes, finely chopped; 1/2 cup coarsely chopped flat-leaf parsley; 1/2 cup coarsely chopped mint; 1 teaspoon thyme leaves; 1/2 cup finely chopped green olives; 1/3 cup chopped pickled jalapeno chiles; 2 teaspoons Garlic Seasoning (Ajo Preparado)

Servings: persons

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

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.
2
Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes.
3
Transfer the fish to a platter to cool.
4
Break the fish into large pieces, discarding any bones and skin.
5
In a large skillet, heat the olive oil and vegetable oil until shimmering.
6
Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes.
7
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.
8
Stir in the olives, pickled jalapenos and Garlic Seasoning (Ajo Preparado).
9
Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes.
10
Discard the bay leaves and season the hash with salt.
11
Transfer to a bowl and serve.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 quarts water, 4 unpeeled garlic cloves, 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped, 6 bay leaves, and more.

Yes, Fish Hash (Minilla) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Hash (Minilla)

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