{"id":10844,"date":"2016-12-08T18:25:03","date_gmt":"2016-12-08T18:25:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10844"},"modified":"2016-12-08T18:25:03","modified_gmt":"2016-12-08T18:25:03","slug":"hake-potatoes-laurel-moroccan-olives-purple-kale-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10844","title":{"rendered":"hake, potatoes, laurel, oil-cured olives; purple kale, garlic"},"content":{"rendered":"

\"hake_potato_bay_olive_kale\"<\/p>\n

\"red_norland_norwich\"<\/p>\n

\"winterbor_kale_tamarack\"<\/p>\n

This hearty ‘fish and potatoes’ dish has been\u00a0one of our favorites ever since I saw\u00a0the Mark Bittman recipe<\/a>\u00a0in\u00a0the Times in 1999\u00a0(By the way, I\u2019ve learned to use only about two thirds\u00a0of the suggested amount of olive oil; \u00a0any more than that and you\u2019ll probably find the potatoes swimming in it at the end<\/em>). \u00a0We never tire of the dish, and\u00a0only partly\u00a0because it can be prepared with so many different kinds of fish<\/a>, basically any white fish. In Bittman’s list, \u201cMonkfish works very well . . . .\u00a0But other fillets will give similar results, including red snapper, sea bass, pollock, wolffish, even catfish.\u201d<\/p>\n

The fish has to be absolutely fresh, as it certainly was here, and it helps when the olives are the right\u00a0kind (ideally, black, oil-cured, like those commonly labelled ‘Moroccan’), and when the potatoes\u00a0end up\u00a0slightly crisp on the edges (I almost never peel potatoes anyway, and certainly not for this recipe).<\/p>\n