Hake wine

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  • Fish, fresh or chilled: 300 gr
  • Potato: 1,5 kg
  • Garlic: 4 teeth
  • Salsa: taste.
  • Mix the olive oil with oil: 100 ml
  • Vegeta (mix for seasoning): 1,5 tablespoon
  • Lemon juice: taste.
  • White wine vinegar: taste.
  • Laurel: 1 sheet
  • Salt: taste.
  • Pepper: taste.


Clean, wash and dry the fish. Peel the potatoes, cut in slices unequal. Sting-if the garlic and parsley. Put the fish, Vegeta lemon juice (or wine) and the bay leaf in a frying pan with water, joins salt and boil briefly. Remove the fish, let it cool and then withdraw all the pimples. Put the potatoes in water, baked fish, baking them only partially and elusive. Pour the mixture of oil in a pan and heat carefully half of garlic. Joins a layer of potato slices, stud with the garlic, parsley and a little pepper. If you will put over a layer of fish and continues, alternating layers until all ingredients are put up. The last layer should be potatoes. Pour over the contents of the pot in which the fish and potatoes were cooked, add the wine and cooking on a low heat for 10 to 15 minutes. The pan must be carefully shaken once in a while, but should never be mixed.

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