Hake with peppers and white wine
Instructions
Boil hake fillets with white wine, bay leaf, salt and a little 20 cl of water.
Put, sfaldarli and put them in large bowl.
Add the pepper strips, chopped parsley and the chicory into strips.
Combine the capers and olives, season with oil and a pinch of salt, stir and serve.
Ingredients and dosing for 4 persons
- 600 g of frozen hake
- 200 g of red pepper
- White wine
- 8 pitted black olives
- 100 g of chicory salad
- Parsley
- 4 tablespoons of olive oil
- 1 leaf of laurel
- 1 teaspoon of capers
- Salt