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1 kg hake
2 dl olive oil
150 g onion
2 kg potatoes
1 tbsp flour
Seasoning: salt, garlic, parsley, bay leaf, thyme, paprika
Use the central part of the fish. Clean it well and cut it
into thick slices. Heat the oil in a saucepan. Chop the onion
into small pieces and fry; stir continuously until the onion
turns golden brown. Then add two cloves of crushed garlic,
a tablespoon of chopped parsley and another not very full one
of paprika. Cut the potatoes into not very large slices of
about 6 mm and mix well, sprinkling the tablespoon of flour
over everything. When the potatoes are fried, just enough eater
is added to cover them. Then the right amount of salt is added
as well as six peppercorns and a clove, both ground, and bay
leaf, thyme and parsley. Cook the stew for a quarter of an
hour and when the potatoes are done, put them into a clay dish.
The slightly salted hake slices are arranged on top of the
potatoes. Put the dish into the oven for another ten or twelve
minutes. it is served in the clay dish.
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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