Ingredients: Frozen hake nº4 or nº5, from Chile Onion very ripe tomato garlic virgin olive oil blonde Parsley Salt and pepper Thinly sliced fried potato** Preparation: Lightly salt the hake steaks one hour before cooking. Peel ripe tomatoes, coarsely crush them and heat them with the olive oil, onion and garlic. Let the liquid that forms evaporate, blend with the hand blender until you have a smooth sauce, season, add the chopped parsley and bay leaf, arrange the steaks in this sauce so that they are almost immersed in it. Let it cook over very low heat, without almost boiling, for about 10 minutes. Turn off and leave the fish in this sauce, pan covered, for another 10 minutes and then serve accompanied by fried potatoes in thin slices**, hot, so that they are crispy on the edge and still a little soft in the center, wet with the sauce from the fish. Source and Rights: https://outrascomidas.blogspot.com/2011/08/pescada-em-tomate.html
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