In this recipe recipe.net we are going to prepare a very rich fish, hake to the cider. It may seem a complicated dish to do but, as you will see, even if it takes some time, its preparation is not difficult and the result is worth it. Although there are many ways to prepare this dish, I have chosen a recipe say base, and I have adapted the amount of the ingredients, it has been very good. You will see how rich!
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make the cider hake: |
| 6 slices of hake 1 large onion unit 500 grams of tomatoes 12 units of clams 4 units of potatoes 2 units of garlic cloves 1 tablespoon dessert of spicy paprika 500 milliliters of natural cider (that of scanning, Do not confuse with the foamer) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make the cider hake:
1. To start preparing the recipe, we will cut the potatoes into slices or thin or thick, add salt to taste and slow down, until they begin to brown. When they are ready, we are placed distributed by the base of the source so that we cover everything possible the surface of the same. While the potatoes are fried, we can take the opportunity to prepare the ingredients of the salsa with cider.
2. We clean the slices of hake, pass them through flour and cook in very hot oil until they begin to brown on both sides. As the hake pieces are cooked, we are placed on the base of potatoes that we have ready at the source. We go with the sweetness of the recipe, the sauce.
3. We take the onion, garlic heads and tomatoes, clean them well and chop everything in small pieces. Remember the heart of the garlic. To prepare the sauce we will need 2 or 3 tablespoons of used oil to fry the hake (enough to cover the base of the pan). Before using it, we must strain it to clean it from the remains of flour that they could have left.
4. We put the oil in a large pan and when it is hot we add the onion and garlic and let it poach over medium heat. Once we have the Pochadita onion, add the tomato, the paprika, go out and mix everything well. Then, we pour the cognac or brandy and the cider, stir again until the ingredients have been mixed well and let cook over medium heat for approximately 15 minutes, removing from time to time.
5. We already have the sauce ready! We only have to pass it through the Pasapurés or the blender in order to obtain a finer and lump preparation. We preheat the oven to 200ºC. We distribute the 12 clams by the source and add all the sauce above, trying to cover all the pieces of fish well. We put the source with the hake in the oven when hot and bake for 10 minutes, keeping the indicated temperature.
6. After 10 minutes in the oven, the hake at the cider will be ready to serve. More easy and delicious recipes such as on my page target = _blank re = NOFOLWEL Blog of IMO.
