Fish and mussels
On this occasion, Carlos Arginiano prepares a traditional recipe of Asturian cuisine: Hake with cider, an exquisite fish dish that will delight the most demanding palates.
Ingredients (4 people):
- 1 tail hake (800 g)
- 2 potatoes
- 2 red onions
- 2 cloves garlic
- 1 apple
- 2 tablespoons chorizo pepper meat
- 200 ml tomato sauce
- 200 ml cider
- extra virgin olive oil
Preparation of the recipe for hake with Asturian cider by Carlos Arginiano:
Cut it hake tail (skin maintenance) in 4 servings and keep them.
Peel garlic and onions into small cubes and put them saute in a casserole by spraying oil. Cook vegetables on low-medium heat for 10 minutes. Peel Apple, chop and turn on. Also add chorizo pepper meat,, tomato sauce and cider. Cook everything over low heat for 10-15 minutes. Pieces ingredients with a electric mixer and if necessary, strain it. Book it.
Peel and slice potatoes in thick slices and fry them in frying pan with a lot of oil to good gold. Drain them and distribute them in lunch box (wide and low casserole), pour sauce and cook the potatoes in the sauce for 5 minutes.
Salt and pepper groin and enter them in the pan (first leaving the skin up). Cook the fish for 4-5 minutes for each country.
Serve, sprinkle the plates with a little chopped parsley and garnish with a little parsley leaves.
If the sauce is thick, you can lighten it by adding a little water or cider.
Presentation of the recipe Heck with Asturian cider by Carlos Arginiano:
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David from 55000 Recipes