2 cups of water (480 ml)
1 cup of dry white wine (240 ml)
1 bay leaf
1 tablespoon of salt
400g rockfish fillet
Lime juice from 1 lime
1/2 cup of olive oil (120 ml)
2 tablespoons of English Worcestershire sauce
1 minced garlic clove
1 tablespoon of chopped parsley
3 small carrots (300g), cut into quarters
1 large sweet potato (520g), cut into sticks
6 small bell peppers (150g), cut in half lengthwise
1 medium yellow pepper (200g), sliced
1 small turnip (300g), cut into sticks
12 small radishes (300g), cut in half
2 cups of water (480 ml)
1 cup of dry white wine (240 ml)
1 bay leaf
1 tablespoon of salt
400g rockfish fillet
Lime juice from 1 lime
1/2 cup of olive oil (120 ml)
2 tablespoons of English Worcestershire sauce
1 minced garlic clove
1 tablespoon of chopped parsley
3 small carrots (300g), cut into quarters
1 large sweet potato (520g), cut into sticks
6 small bell peppers (150g), cut in half lengthwise
1 medium yellow pepper (200g), sliced
1 small turnip (300g), cut into sticks
12 small radishes (300g), cut in half
In a large pot, combine water, wine, bay leaf, and salt
Bring to a boil at high heat for approximately 4 minutes
Add the rockfish fillet and let it cook until it can be easily flaked with a fork (about 10 minutes)
Drain and discard the liquid and bay leaf
Place the fish on a plate and let it rest
Using a fork, shred the fish into very fine flakes and reserve
In a medium bowl, combine lime juice, olive oil, English Worcestershire sauce, garlic, and parsley
Mix well with a manual whisk
Add the reserved fish to the bowl and mix vigorously with a wooden spoon until it forms a homogeneous mixture
Distribute this rockfish paste among six bowls, each holding 1/2 cup
Arrange the vegetables on two trays and serve immediately with the rockfish paste
280 calories per serving
