I have no idea why this hake in sauce is called the Valencian and the friend who gave it to me even being the earth either. What I can tell you is that it is an easy and spectacular hake recipe! Healthy, rich, simple to prepare … I did not want to stop sharing it in recipes and I hope you encourage you with this hake to the Valencian because it is to repeat. Do not forget to go through my blog target = _blank rel = nofollowlos sweet secrets of cuca if you look for more recipes.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to hake the Valencian: |
| 6 Make fillets without skin and without spines 1 can of green olive olives (better if they are stuffed with anchovy) 1 onion 2 eggs 1 tablespoon dessert of bread 200 milliliters of white wine 1 stream of extra virgin 1 pinch of ground black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to hake the Valencian:
1. The first step to prepare this hake to the Valencian is to put in a saucepan we put water to cover the eggs and take them to the fire. When we start boiling, we keep them five minutes. We drain the hot water, add cold water and reserve hard eggs.
2. In a wide pan we put a splash of olive and put to heat. Peel and split the onion in a very fine julienne and add it to the pan when the oil is hot. We peel the cooked eggs, chop them and reserve.
3. When the onion is well poached we add the hake fillets and we will make the two faces of the fillets on the turn and back. Then we add the crumbled fish broth cube, the pepper, the water, the wine, the breadcrumb , olives and chopped eggs. So that everything mixes well move the pan and so we do not break the steak fillets in sauce.
Trick: instead of fillets we can use hake slices and of course, we can use frozen fish (previously defrosted).
4. We cover the hake to the Valencian and let it break. We keep the fire stirring from time to time until the liquid evaporates and thickens the sauce. We return from the heat avoiding it on cooking so that the hake in sauce does not go dry. And just enjoy!
