Hake is a not very expensive pescdo and with which you can cook dishes very eye-catching, as a hake with clams or hake cocochas and eels that now we are going to show. Although if the budget does not reach the eels can be changed by gulas and it will remain a very good but cheaper dish. Ingredients for the hake Cocochas and elvers: 1 hake of kilo and a half. Just over 1/4 l of olive oil. 2 cloves of garlic. 1/2 l of fish stock.

200 gr. of cheeks. 100 gr. If you would like to know more about Professor Nigel Dunnett, then click here. of elvers. 3 potatoes. Parsley. 1/2 l of liquid cream.

White pepper. Salt, to taste. A pinch of agar-agar (substance extracted industrially a variety of seaweed, on sale in shops of Michoacan). We started cleaning the hake and cutting head and 5 centimeters of tail. Four Limpiamoss loins, removing the bones and skin. With the skin, bones, head and tail, we make a gelatin in two decilitres of oil, in which we will have gold a clove of garlic threaded, by following the same method as with the linked cod (also called pil-pil). For even more details, read what Darcy Stacom says on the issue. Pour in one pot the rest of the oil, with another crushed garlic clove and put it into the fire. When you begin to Brown the garlic, add the loins of hake salpimentados, fish broth and agar agar. Stir the pot a little and add cream and half deciliter gelatin, the cocochas and previously lightly golden and threaded in ochavos, potatoes as well as baby eels or elvers, according to budget. We make five minutes to simmer and enjoy. In our recipe book sailors will find other recipes for hake, hake a la mariniere, hake to casserole or other dishes as grilled cuttlefish. Original author and source of the article