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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Fish Stock


A good fish stock is the backbone of a proper rice dish, fideuà, cream soup, or even a simple broth. We make it mainly with rockfish and monkfish head, but you can also toss in any fish bones and heads you've been stashing in the freezer. If you add some prawn heads to the mix, the stock takes on a lovely reddish color and gets that deeper seafood flavor. Once it's done, I like to pour it into old water bottles or containers and freeze them, so there's always some ready to go when you need it.



Ingredients

  • Rockfish, crabs, monkfish head, fish bones and scraps.
  • 3 carrots.
  • 1 leek.
  • 2 onions.
  • 1 celery stalk (optional).
  • Salt.
  • Extra virgin olive oil.

Method

  1. Put a large pot on the heat with a good glug of oil, then add the onions, carrots, and leek, all cut into big chunks. Let them cook down a bit—they don't need to get too soft, just starting to go tender. Add the rockfish and crabs, give everything a good stir, and let it cook for 4 to 5 minutes. Now add the monkfish head and any fish bones you have, then fill the pot with water.
  2. Let it simmer away for almost an hour. Season with salt and let it cool down.
  3. Strain the stock, pressing down on the fish to squeeze out every last bit of flavor.
  4. Now it's ready to use or freeze for later.

Notes

You can also make this without sautéing the vegetables and fish first—just put everything straight into cold water. It'll still be good, but for rice dishes or fideuà, I find it doesn't have quite the same depth of flavor.
 
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