Hake In Peppery Sauce - {Merluza Romesco} Recipe - Cooking Index
Hake In Peppery Sauce - {Merluza Romesco} Recipe - Cooking Index
The recipe for this dish and the Catalan classic "Hake In Almond Sauce - {Merluza A La Marinera}" comes from the Restaurante Pi in Vendrell (Tarragona).
Cuisine: Spanish| 1 | Hake In Almond Sauce - {Merluza A La Marin - see * Note | |
| 1 tablespoon | 15ml | Flour - rounded tbsp |
| Fresh parsley - several sprigs | ||
| 1/2 | Hot chili pepper | |
| (or substitute powdered cayenne) | ||
| 3 tablespoons | 45ml | Olive oil |
* Note: Prepare one recipe "Hake In Almond Sauce - {Merluza A La Marinera}" - recipe is included in this database.
A few minutes before serving, crush chili pepper and parsley in mortar with flour. Blend in olive oil and pour into fish casserole. Stir sauce over low fire for 2 to 3 minutes and serve.
Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969
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