Hake a la cod

Hake prepared the way cod is made ...

Preparation steps

Peel the potatoes and cut them into thin slices. Pour a little oil into a tall pot and place half of the potatoes. Sprinkle with and parsley leaves and add finely chopped garlic or granules.
Cut the hake into cubes and arrange half of them on the potatoes, again a little and parsley leaves, and garlic. Add a can of hake, finely chopped red onion, another part of the hake, vegeta, prešin and garlic. Put the bay leaf and the rest of the sliced potatoes. A little more and pour water over everything to cover the potatoes.
Cook for about 30 minutes. When the potatoes are cooked and the fish is!
Here are the rules with half a kg of hake fillet and half a kg of cod fillet - great for us ...

Serving

Serve with capers and parmesan - who wants!

Fish the Lisbon way

The Portuguese will successfully convince you that they love fish very much, because it swims great in their excellent olive oil and in even better and more famous Portuguese wines. And this recipe for Vegeta’s cuisine is originally from Lisbon.

Hot-cold squid salad

Warm-cold squid salad with which we were delighted by the master of the kitchen, Mr. Stephan Macchi, is a real hit in gastronomy.

Leaf with olives and basil

The leaf is a culinary experience in itself, and with the sauce and spread of such contrasting colors and harmonious taste shades, it becomes a real celebration.

Salmon spread on bread

Are you preparing a party at home? Along with the welcome cocktail, join small snacks with a spread of salmon, milera, mustard and fragrant dill. An excellent introduction to gourmet socializing.

Shrimp and arugula salad

Refresh the fancy salad with arugula and shrimp, a trendy couple for a couple of seasons, with a combination of spices from Twist salad. Display all the beauty of pink, red and green shades in a glass salad bowl.

Squid alla napolitana

Don’t let raisins and pine nuts distract you from these, albeit unusual, but enticing squids. Many will like it more than the proverbial fried!

Tomato broth

And for brodet there are various variants. Everyone will say that his recipe is the best and the only real one, because it has been done that way since time immemorial. The orange peel is without a doubt the work of some creative, modern chef.

White fish with couscous

Prepare hake in a very interesting and modern way combined with couscous, vegetables and chopped pistachios.

Rosa Cooking