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.

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.