Braised hake with provence style tomatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Braised hake with provence style tomatoes. Fish, Hot
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sutondo.hostelerialeioa.net.
Ingredients
- No. 3 frozen hake 1.25 kg
- Table salt 3.75 g
- Intense olive oil 0.1 l
- White wine 0.05 l
- Lemon 0.075 kg
- Tomato Provencal 5.0 ud
- Fumet 0.25 l
- Parsley 3.75 g
- Garlic, bulb 1.0 ud
More Like This
Grilled hake with salad and galician potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
gastronomiavasca.net
Hake With Braised Lettuces & Sweet Peas
lettucegrow.com
Braised hake with provence style tomatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
gastronomiavasca.net
Braised hake with potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
sutondo.hostelerialeioa.net
Braised hake with potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
gastronomiavasca.net
Braised hake with potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
sutondo.hostelerialeioa.net
Braised hake with potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
sutondo.hostelerialeioa.net
Hake in white wine sauce with concassé tomato - Gastronomía Vasca: Escuela de Hostelería Leioa
gastronomiavasca.net