Speciality: Stewed hake

First, the monkfish is seasoned and lightly fried and then set aside. Afterwards, the onion, garlic, green and red peppers and tomato are sautéed with oil and a little white wine. Once the vegetables are sautéed, a little fish stock is added. The monkfish that has been set aside and the scallops are added when there are five minutes left. This is served accompanied with asparagus.

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