Hake with Cockles
Pescada com Berbigão
INGREDIENTS
- 300 g Brasmar Hake Fillets
- 150 g Brasmar Cockles
- Needle Rice
- Coriander
- Sallicornia
- 1 Lemon
- Garlic
- Butter
- Tomato Pulp
- Chili Pepper
- 1 Onion
Pescada com Berbigão
INGREDIENTS
- 300 g Brasmar Hake Fillets
- 150 g Brasmar Cockles
- Needle Rice
- Coriander
- Sallicornia
- 1 Lemon
- Garlic
- Butter
- Tomato Pulp
- Chili Pepper
- 1 Onion
PREPARATION
Cut the Hake into medium-large pieces.
Chop the onion and crush the garlic.
Make a stew with the onion and garlic. Add tomato pulp and chili pepper to taste.
Add the rice and let it toast a little, then add the water (1 measure of rice to 3 measures of water). Stir the rice from time to time until it becomes creamy.
When the rice is 2/3 done, add the hake and let it cook.
When there are 2 to 3 minutes left until the end of cooking, add the cockles and mix everything together.
Remove from heat and add coriander, lemon juice and samphire.
PREPARATION
Cut the Hake into medium-large pieces.
Chop the onion and crush the garlic.
Make a stew with the onion and garlic. Add tomato pulp and chili pepper to taste.
Add the rice and let it toast a little, then add the water (1 measure of rice to 3 measures of water). Stir the rice from time to time until it becomes creamy.
When the rice is 2/3 done, add the hake and let it cook.
When there are 2 to 3 minutes left until the end of cooking, add the cockles and mix everything together.
Remove from heat and add coriander, lemon juice and samphire.
