Hake With Mussels, Potatoes And Curry Veloute Recipe

Cooking Directions

• STEP 1.In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 2.Add the curry powder and flour to the skillet. Cook for a minute, stirring constantly.
• STEP 3.Slowly whisk in the chicken broth and coconut milk. Bring to a simmer and cook until the sauce thickens.
• STEP 4.Add the potatoes to the skillet and cook until they are tender.
• STEP 5.Add the hake fillets and mussels to the skillet. Cover and cook for about 5-7 minutes, or until the fish is cooked through and the mussels have opened.
• STEP 6.Serve the hake with mussels, potatoes, and curry veloute hot, garnished with fresh cilantro or parsley.

Cooking Tips

• You can use any white fish fillets instead of hake, such as cod or halibut.
• Make sure to discard any mussels that do not open during cooking.
• For a spicier curry veloute, add a pinch of cayenne pepper or red pepper flakes.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the hake and curry veloute in a skillet over medium heat until heated through.
• Serve the dish with crusty bread or rice for a complete and satisfying meal.