Medallions of hake of cebolada with potatoes garlic

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  • Medallions of hake: 2 Packaging
  • Onions medium/large: 2
  • Tomatoes, ripe (can be in a tin of tomato in syrup): 2
  • Pulp, tomato: 1 Tablespoon
  • Laurel: 2 Sheets
  • Salt and pepper: taste.
  • Olive oil: A wire
  • Large potatoes, peeled and cut into sticks as well thick: taste.
  • Garlic: 1 Head


In a pan put the onions cut into thin rings. On top put the tomato broken in pieces and sprinkle with olive oil. Turn on the heat and, when it begins to boil, put the medallions of hake (that can go frozen), season with salt, tomato pulp, a little pepper and bay leaves matches in 2 or 3 parts. Cover, put on low heat and let cook.

In a pan with boiling water (must be put in the water to heat up before you treat fish) put the potatoes to cook, seasoned with salt. Cook without undo. Removing the outer shell of the head of garlic and crush the teeth one by one with a wooden spoon. Drain the potatoes. In a frying pan, put a dose friendly olive oil and put the garlic and fry.

When the oil begins to heat up (pop) put the potatoes, and go turning to brown on all sides. When halve the potatoes, the fish will also be ready and you just have to serve.

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