Speciality: Hake from Celeiro in the Galician style
Boil potatoes, onions, peppers and peas in plenty of water. Add the hake loin minutes before the potatoes are ready. To plate up, cut two potatoes in half, which will serve as a base, and place the fish on top. Sprinkled with the ‘ajada’ and top with strips of previously cooked peppers
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