Boiled fish with mayonnaise

Ingredients

Two kilos of fish (ratfish, spiderfish, lamprey, scorpionfish), 6 large potatoes, 500 g of green beans, 1 large onion, olive oil, salt and water that is not from the tap.

Preparation

In a pot or cauldron, bring water to a boil with a good pinch of salt and a drizzle of olive oil. When it starts to boil, add the whole potatoes, but peeled, let them cook for about ten minutes, and then add the green beans, from which we will have cut the pods, which we let boil for five more minutes. Lower the heat to the minimum to add the whole fish, which we will have scaled and battered, let it cook between ten minutes and a quarter of an hour and turn off the heat.

We strain the broth, being careful not to break up the fish, which we will leave in a place where they will not lose heat. Some people leave them covered with juice in the pot with the potatoes and beans.

With the broth, we can make a rice stew, fish soup or vianda (angel hair noodles), and as a second course we will serve the fish accompanied by boiled potatoes, beans and mayonnaise sauce, which we will have made in a mortar with egg yolk, olive oil and salt.

Note

Some people accompany the broth with mayonnaise or a negated allioli, which is done as we indicate below. We make a mayonnaise sauce or an egg allioli, and when it is thickened we mix it with a glass of broth, add it to the pot where we have made the rice stew, soup or fish noodles and mix it well.