Preparation
after scaling and washing, the hake is cut into 5 cm thick slices. season with salt and leave for a few hours. then the hake is washed and left in cold water while a pot of water is brought to the fire.
as soon as this water boils, the fish is introduced with a bay leaf. let it boil again, which is broken by adding a little cold water. The hake is then allowed to cook for a few minutes (depending on the thickness). remove the slices carefully with a slotted spoon so that they do not fall apart.
in the meantime, potatoes, greens and eggs have been cooked and the bread has been cut into slices (not having a bludgeon can serve dry chat) and the boiled sauce prepared, which is done as follows: pour the chopped onion into a small saucepan with olive oil and paprika. let it boil a little and add the vinegar. season with salt and pepper.
slices of bread are placed at the bottom of a “bowl” (large plate and bottom of red clay). sprinkle with a little sauce and place hake slices, potatoes, sprouts and sliced eggs on top.
cover everything with the boiled sauce.
as soon as this water boils, the fish is introduced with a bay leaf. let it boil again, which is broken by adding a little cold water. The hake is then allowed to cook for a few minutes (depending on the thickness). remove the slices carefully with a slotted spoon so that they do not fall apart.
in the meantime, potatoes, greens and eggs have been cooked and the bread has been cut into slices (not having a bludgeon can serve dry chat) and the boiled sauce prepared, which is done as follows: pour the chopped onion into a small saucepan with olive oil and paprika. let it boil a little and add the vinegar. season with salt and pepper.
slices of bread are placed at the bottom of a “bowl” (large plate and bottom of red clay). sprinkle with a little sauce and place hake slices, potatoes, sprouts and sliced eggs on top.
cover everything with the boiled sauce.
Ingredients
- 1 hake from Póvoa de Varzim;
- 1 bay leaf;
- 2 kg of potatoes;
- - Galician cabbage;
- 10 eggs;
- 7.5 dl of olive oil;
- 2 onions;
- 1 teaspoon of sweet paprika;
- 2 tablespoons of vinegar;
- salt;
- 1 loaf of bread.
Comments ( 1 )
Caros Senhores, Faço parte da Confraria dos Sabores Poveiros e um dos pratos Poveiros que defendemos é precisamente a "Pescada à Poveira", assim como o Arroz de Sardinha à Poveiras, a Rabanada Poveira e os Cambitos de Raia. Gostaria que corrigissem a receita, já que a receita original não leva grelos, mas sim couve galega. Atenciosamente, Paulo Sá Moreira Contra-mestre da Confraria dos Sabores Poveiros