7 February 2009

caldereta de merluza

hake and potato Spanish dish

based on this recipe

chunks of hake, skin on
potatoes, cooked but firm
1 chopped onion
1 chopped clove garlic
glass white wine
1 tablespoon of paprika

2 bay leaves
chopped fresh parsley

  • Boil your potatoes
  • Fry the onion and the potatoes till golden and cooked. In another pan, fry the hake pieces.
  • Sprinkle the paprika over the potatoes, and sauté to cook out the rawness.
  • Transfer the cooked hake into the potato pan, carefully.
  • Add the bay, and pour in your wine.
  • Simmer very gently for 5 mins.
  • Sprinkle with fresh parsley.
serve with tomatoes & lettuce leaves with a rocket and parmesan dressing


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