Hake to varzim

Save to Favorites


  • hake: 1
  • bay leaf: 1
  • Potatoes: 2 kg
  • sauces and greens: 2
  • eggs: 2
  • Olive oil: 7,5 dl
  • onions: 2
  • paprika sweet: 1 teaspoon
  • bread stick: 1
  • vinegar: 2 tablespoons
  • Carrots:


After escamada and washed, cut the fish slices with 5 cm thick. Season with salt and leave to remain so for some time. Then wash the fish and let stand in cold water while it takes to heat a pot with water. As soon as it begins to boil, place the potatoes, turnip, carrots, eggs, and a bay leaf. 5 minutes later joins the hake. When this is cooked withdraw the set of hake carefully with a slotted spoon to not desfazerem. However cut the bread into slices (not having a cock can be bijou) and take it to the oven for the roasting, about 5 minutes. For the sauce, boiled down-if the chopped onion in a pan with the olive oil and paprika, let it simmer for a bit and finally joins the vinegar. On a plate with round clay puts the toasted bread, top offer-if the slices of hake and around the vegetables and eggs cut in the middle. They are watered abundantly with the sauce, boiled and cover with another travessa equal. The two sleepers are wrapped up in a napkin big whose ends are tied up.

Share Recipe: Hake to varzim

Suggestions for the category: Hake

Leave your comment!

Similar recipes

 Create your Cookbook!

 Save your Favorite Recipes!

 Make your shopping List!

 Share your Recipes!

Create account