1 lb Hake filets cut in half and seared in hot oil until the skin is crispy and the fish is cooked

-Tomato Olive sauce-

1 white onion julienne

5 garlic cloves sliced

½ bulb fennel julienne

1 can diced tomatoes

¼ cup tomato paste

¼ cup wine

½ cup olives

1 cup chicken stock

1 t each of cinnamon, chili powder, coriander and 1 T dried mint

Saute the onion, fennel and garlic to brown in ¼ cup of olive oil in a large sauce pot. Add wine to deglaze. Add diced tomatoes, chicken stock, olives and tomato paste and bring to a simmer. Simmer for 15-20 minutes.

-Yucca fries and cilantro lime sour cream-

Preheat your oil to 350 degrees

4 yucca root (peeled, cut into wedges and steamed for 7-8 minutes, Once cooled fry until golden brown and toss with salt)

2 cups sour cream

1 lime juice and zest

½ cup cilantro chopped

Combine and season with salt and pepper